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1
In a small pan over medium heat, lightly toast the coriander, fennel, and clove until fragrant, 1 to 2 minutes.
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2
Allow to cool completely; then grind and set aside.
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3
Toast the cumin seeds in the same fashion and add them to the ground spices.
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4
Fill a deep, heavy stockpot with about 3 inches of oil.
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5
Heat the oil over medium-high heat until a deep-fat thermometer reads 350F.
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6
Beat the egg in a small bowl and whisk in the buttermilk and serrano chile.
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7
In a medium bowl, combine the chickpea flour, all-purpose flour, salt, pepper, and spice mixture.
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8
Cut the okra on a sharp diagonal into long 1/4-inch-thick slices.
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9
Put the okra slices into the bowl with the flour mixture and combine, leaving a light dusting on each piece.
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10
Pour the egg mixture on top and mix with your hands, making sure to coat all surfaces.
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11
In batches, use a large slotted spoon to carefully lay loosely formed handfuls of 6 to 8 slices into the hot oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and uniformly crisp.
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12
Drain on a clean brown paper bag, season with sea salt, and serve with the tomato relish.
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13
Heat the oil in a medium-size heavy nonreactive pot over medium-high heat.
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14
Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes.
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15
Add the cayenne and turmeric.
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16
Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar.
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17
Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly.
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18
Serve hot.
