• 2 pound fresh okra
• 1 cup(s) vegetable oil
• 1 piece medium-size red onion, thinly sliced
• 2 piece large tomatoes, seeded and thinly sliced
• 2 tablespoon lime juice
• 1 teaspoons salt
• 1 teaspoons pepper
• 1 teaspoons chicken bouillon granules

1. Cut okra in half lengthwise.
2. Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.

3. Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.