1tspchilli powderor less if you don't like hot food
2tspground dhana jeeru(a mixture of coriander and cumin ground into a powder - if you don't have this, just shake together ground cumin and coriander)
2-3clovesof garlic mashed in a garlic press
Wash the okras in cold water and dry each and every okra individually using a kitchen towel or kitchen paper.
Cut the top and tail of each okra and discard it. Cut the rest of the okra into small round pieces. Warning! Your hands and the knife will get sticky so keep kitchen paper handy to wipe your hands and the knife. Once you finish chopping all the okra - rub some salt in your hands and wash them to stop them feeling sticky.
Transfer the okra into a dry saucepan. Add the salt, turmeric, chilli powder, mashed garlic and dhana jeeru to the okra and mix well.
Heat the oil in a small saucepan and add the mustard seeds to the oil. Once the mustard seeds stop popping, add them on top of the chopped okras and stir.
Cover the okra with a metal plate and add some water on top of the plate. I used a steel plate to cover my saucepan and added some water on the plate. This is the method my mum used to slow cook a lot of the curries she wanted left dry. Allow the okra to cook on a low heat for 10-15 minutes and check and cook until the okra feels soft and cooked. Do not allow any water formed on the bottom of the plate during condensation to fall in the curry. This way the okra curry cooks on a low heat without losing any moisture.
Once cooked discard the plate covering the saucepan and serve with chapatis.
Curry cooked on slow heat over 20-30 minutes tasts a lot better than one cooked in 2-3 minutes zapped in the microwave. The okras get cooked and reduced and makes just enough curry for two people.
You can add a dash of lemon juice to the curry if, like me, you like a slight lemony taste.