Sarson wali bhindi
500 grms okra
1 onion sliced
2-3 slit green chillies
2 tbs lime juice (i used tomato)
Oil for cooking
½ tsp turmeric powder
1 tsp mustard seeds
Salt to taste

For mustard paste
2 tbs mustard seeds
1 tsp cumin seeds (can use powder)
½ tsp coriander seeds (can use powder)
2-3 whole red chillies (can use powder)
1 tsp black peppercorns
8-10 cloves of garlic
1 inch ginger
1 medium bay leaf

Cut the okra in 1 inch pieces.
Make a fine paste of the spices. As mustard takes a little longer to grind, you can first grind the dry spices like all the seeds, peppercorn, red chillies and bay leaf in the grinder. Later add the wet spices like ginger and garlic along with 2 tbs of water. See if you require more water. The paste should be smooth.
Now heat some oil in kadai. Add the orka and sauté on high flame first and medium later till the edges get a nice brown colour. After 5 minutes the stickiness will disappear. Take out and keep aside.

In the same kadai put 1 tbs of mustard oil and heat it. Add mustard seeds and let it splutter properly till it releases an aroma. Add the green chillies. Sauté. Add the mustard paste. Mix. Add salt and turmeric and mix. Cover for 2 min. Add 2 tbs water and mix. Cover for 5 min. You will see the oil rising from the sides of the kadai. It’s times to add the sauted Okra and 1 cup of water. Let the gravy simmer for 2-3 minutes. Keep the consistency according to your wish. Add lime juice but only after putting off the flame. Serve with rice or chapattis.