Start by washing and drying the Okra, then place in a flat dish, spread them not to be stacked on each other and drizzle on top with 2 tbsp of the vinegar. Place in the sun for an hour.

Cut ¾ of the ends of each Okra, then in half lengthwise and then julienned.

Mix the flour with all the seasonings, except the salt, and add to a flat dish. Add the okra and toss well to combine.

Set a deep fryer or a medium to large frying pot over high heat, if you have a thermometer try to reach 190°C.

Fry them in batches until nicely browned and crispy. Remove the fried okra either with the fryer’s basket or with a metal slotted spoon and drain on kitchen paper towels (just leave them in the fryers basket if using one.)

Place in a large bowl, sprinkle the okra sticks with the black salt, pour all over the lemon juice and divide to individual small bowls.