LET'S GET STARTED
– 1.5 tsp oil – ½ tsp mustard seeds – ½ tsp urad dal – 220 grams okra edges trimmed and chopped. I measured after chopped – 1 tsp salt heaped, or to taste – 2 tsp sambar podi or red chili powder. Adjust to taste Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
- Heat the cast iron pan and add the oil. When the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to splutter.
Mix well. Reduce the heat to medium-low (on a number scale, 3 or 4) and cook for 15 to 18 minutes—no need to add any water or do not cover and cook. Keep stirring gently for every 4 to 5 minutes or at regular intervals for even cooking. Here is how the okra looks at different stages. Initially, okra will be slimy, but as it cooks or after about 13 to 14 minutes, you will notice okra becoming crispier.