Slice your okra in half lengthways and set aside.
Whizz up all the ingredients for the cool dip (coconut, coriander, sugar, zest and juice of a whole lime, kaffir leaf, ginger paste, garlic paste, green chilli, pinch of salt and pepper) in a hand blender with 5 tbsp of water. Blend until smooth then set aside.
Mix all your dry ingredients together in a large bowl (plain flour, gram flour, chilli powder, coriander, turmeric, sesame seeds, pinch of salt) and then gradually whisk in 500ml of water to make sure your batter is not lumpy.
Get a deep frying pan or saucepan and fill with your oil on a medium heat. You need just enough oil to cover your fries.
Place your okra halves into your batter and coat evenly.
In batches, drop your okra into the oil and fry. Depending on how hot your oil is, it should take a couple of minutes for your fries to get golden and crispy (be careful with the spitting of oil when dunking your fries in).
Remove and set the crispy fries on kitchen towel.
Now it’s time to mix the dusting ingredients together (garam masala, salt, and chilli powder) and roll your okra through. Be generous with the coating.
Place your fries in a bowl and get dunking with your cool dip!