Wash and air dry the okra over a kitchen towel to remove any trace of water. Trim off the top crown and tail. Chop into into medium size rounds and again spread over a paper towel for 15 to 20 minutes to air dry.
Temper, Saute & Cook
Heat oil in a wide shallow fry pan.
Temper with mustard seeds, split black gram, cumin seeds and curry leaves.
Add okra to the hot oil and sauté gently for few minutes. Frying them in hot oil will lock the moisture and firm up the edges to some extent.
Fry for 5 to 6 minutes or until its 75% cooked
Now reduce flame to low medium, cover and cook for 5 minutes. Do not add any water, it has to cook in its own steam.
The okra will be cooked tender with its shape & color still intact.
Add turmeric powder, red chili powder and salt.
Saute for 2 to 3 minutes over medium flame and garnish with some fresh curry leaves.
Turn it off and serve warm as a side for sambar or rasam rice!