Step 1: Prepare Okra

Wash the okra thoroughly and soak it in water. After soaking, dry each okra completely using a clean, dry kitchen cloth. This step is crucial to prevent sliminess during cooking.

Step 2: Cut Okra

Remove the heads of the okra. Depending on your preference and available time, cut the okra into large chunks, smaller bits, or even smaller pieces. The cutting style can influence the final texture.

Step 3: Heat Oil and Cumin

Heat about 1 tablespoon of cooking oil in a wide, stainless steel pan over medium heat. Once the oil is warm and aromatic, add 1 teaspoon of whole cumin seeds. Let them crackle and release their aroma for about 1 minute.

Step 4: Sauté Onion and Garlic

Add the chopped medium-sized onion and 4-5 cloves of chopped garlic to the pan. Cook until the onions become translucent.

Step 5: Add Okra and Stir

Add the chopped okra to the pan. Stir gently to combine with the aromatics.

Step 6: Initial Cooking (Uncovered)

Allow the okra to cook without covering the pot. This helps to evaporate moisture and prevent sliminess. Stir gently and infrequently, allowing the okra to 'sweat out' its moisture. Continue cooking for about 20 minutes until the sliminess is visibly reduced.

Step 7: Add Spices

Once the sliminess is gone, add 1 teaspoon of salt, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 0.5 teaspoon of garam masala, and 1 teaspoon of sumac (if using).

Step 8: Final Cooking (Covered)

Mix all the spices thoroughly with the okra. Now, cover the pot with a lid and cook for another 5 minutes to allow the okra to soften further and cook evenly.

Step 9: Add Fenugreek Leaves

Remove the lid and give it a final mix. Sprinkle 1 tablespoon of dried fenugreek leaves over the cooked okra and mix well. You will immediately get a very nice woody aroma. The dish is now ready to be served.

• Buy fresh okra by checking if the tip snaps easily; old okra will not cook nicely.

• Dry okra thoroughly with a kitchen cloth before cutting to prevent sliminess.

• Cook on medium heat to avoid burning ingredients.

• Use a wide, stainless steel pan to prevent darkening and allow even cooking.

• Do not cover the pot initially to prevent excess moisture and sliminess.

• Stir gently and not too often to avoid sliminess; let the vegetable 'sweat out' its moisture.

• Don't overcook; if you prefer a softer texture, cut into smaller pieces instead of frying for too long.

• Don't add too much oil; a tablespoon is sufficient for a non-oily dish.

• This dish requires patience; cook on medium flame and do not rush the process.

• Use tomato, mango powder, or lemon juice for sourness if sumac is unavailable.

• Garnish with fresh cilantro or parsley leaves.

• Frozen okra is not recommended for this stir-fry recipe as it tends to be gooier; it's better suited for soups or stews.