If you go to Awadh, an Indian restaurant that opened in June, make sure you try the karari bhindi, or crispy okra. It’s the restaurant’s most popular dish, an irresistible nibble dreamed up by Gaurav Anand, the chef and owner. It’s not sold for takeout because it doesn’t travel well. He gave me his recipe, and now you too can try it at home. Trim the tops of a pound of okra, and slice the pods lengthwise as thin as possible. Mix a teaspoon of red chile powder with a teaspoon and a half of chaat or garam masala, a half teaspoon of turmeric, two tablespoons of chickpea flour and a teaspoon of cornstarch. Toss the okra in this, then moisten with a tablespoon of lemon juice. Heat vegetable oil in a wok to very hot and fry the okra, a handful at a time, until golden. Drain on paper towels and let cool. Then reheat the oil, fry the okra briefly again, drain and serve hot: Karari Bhindi, $8 at Awadh, 2588 Broadway (97th Street), 646-861-3604, awadhnyc.com.