10-15 fresh medium size Okra (lady fingers)
3/4 tsp each dhania powder, salt and mango powder
1/4 tsp. turmeric powder
1 pinch asafoetida
1/2 tsp each mustard and cumin seeds
1 tbsp oil
Chop off tops and tails of okra.
Use a knife to make vertical insertions to stuff masala. Keep aside.
Mix all dry masala and stuff into the okra.
Heat oil in a pan and add the cumin and mustard seeds. Let them start to splutter.
Now add the vegetables and sprinkle very little water. Cover and allow to cook on low fire till tender. Stir occasionally.