Wash and dry the okra well, then trim both ends. Slice the okra into pieces, about 1/2 cm thick. Keep the sliced okra aside, spread on a plate and uncovered, for about half an hour.

In a wok, heat the oil and add the mustard seeds. When they splutter, add the lentils and sautxe9 till they turn golden brown. Add the onions and curry leaves and sautxe9, over medium heat, till the onions turn soft and golden in colour.

Add the okra, turmeric and chilli powders and salt and stir everything so the okra is uniformly coated with the salt and spice. Stir fry, stirring constantly, on high heat for a couple of minutes. Then turn down the heat to low and allow the okra to cook till done and slightly crisp and beginning to turn brown in places.

Stir the okra occasionally while it cooks, but make sure it doesnu2019t break up and retains its shape.

Serve hot as a side dish along with rice and lentils, or chappathis.