Christine Manfield’s Crisp Okra and Pomegranate Salad

Ingredients

• 200 gm okra, trimmed and sliced
• 30 gm chickpea flour
• 1 tsp each chilli powder, ground turmeric and chat masala (see note)
• 1 garlic clove and 5gm ginger (about 1cm piece), pounded to a smooth paste with a little water in a mortar and pestle
• For deep-frying: vegetable oil
• Pomegranate salad
• 180 gm cooked chickpeas
• 250 gm pomegranate seeds (about 2 small pomegranates)
• 50 gm coriander leaves
• 50 ml lime juice
• ½ tsp each chilli powder and chat masala
• 1 tbsp olive or vegetable oil