Crispy Okra Salad

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1 1/4 teaspoons garam masala

1/4 teaspoon amchoor powder (optional, see Note)

Vegetable oil, for frying

1 pound young okra—halved lengthwise and cut into long, thin strips

Kosher salt

1/2 small red onion, very thinly sliced (3/4 cup)

1 medium tomato—cored, seeded and sliced into thin strips

1/4 cup coarsely chopped cilantro

2 tablespoons fresh lemon juice

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