1. Wash the okra and wipe dry.
2. Trim away top and tail and cut the okra into 5 cm long pieces.
3. Heat 11/2 Tbsp of oil and add mustard.
4. When it splutters, add okra and fry for 2 minutes.
5. Add about 1 cup of water and ½ tsp salt.
6. Cover and simmer till the vegetable is cooked.
7. Meanwhile, heat the remaining oil and roast red chillies, coriander and fenugreek.
8. Grind these with coconut and tamarind to a smooth paste.
9. Add the ground paste to okra.
10. Add water if needed to get a gravy of thick pouring consistency.
11. Add salt to taste. Simmer for 2-3 minutes.
12. Serve hot with steamed rice and dal.

Serves: 3 to 4