Step-by-Step Instructions

1. 1.Prepare the Okra

   Wash and clean the okra thoroughly. Cut off the top and bottom parts of each okra, then cut the remaining body into 1.5-2 inch pieces. Ensure they are completely dry before cooking.

2. 2.Prepare the Mustard-Poppy Seed Paste

   In a grinder, combine the soaked mixed mustard seeds, soaked poppy seeds, 3 green chilies, and 1/4 teaspoon of salt. Grind to a very fine paste with a little water if needed.

3. 3.Temper the Oil

   Heat 4 tablespoons of mustard oil in a pan over medium-high heat. Once hot, add 2 dry red chilies and 1/2 teaspoon of nigella seeds. Sauté for about 30 seconds until fragrant.

4. 4.Fry the Okra

   Add the cut okra pieces to the pan. Fry on high flame for approximately 3-4 minutes, stirring occasionally, until the okra is lightly fried and its sliminess is reduced.

5. 5.Add Dry Spices and Paste

   Reduce the flame to medium. Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder to the okra. Mix well. Then, add the prepared mustard-poppy seed-green chili paste and 3-4 slit green chilies. Sauté for about 1 minute on high flame, stirring continuously, until the paste coats the okra and the raw smell of mustard subsides.

6. 6.Simmer the Curry

   Pour in 1 cup of water and mix everything. Bring the mixture to a boil. Reduce the flame to low-medium, cover the pan, and let it simmer for 5-7 minutes until the okra softens and the gravy thickens to a 'maakha maakha' (semi-dry) consistency. Oil should start to float on top.

7. 7.Finish and Serve

   Uncover the pan. Add 1/2 teaspoon of sugar (optional) and stir. Drizzle 1 teaspoon of raw mustard oil over the curry. Turn off the gas, cover the pan again, and let it rest for 1-2 minutes to allow the flavors to meld. Serve hot with rice or roti.