Prep the Okra: Gently wipe the okra pods with a damp cloth and let them air-dry completely. Trim the tops and tails, then slice the pods crosswise into 1-inch pieces.
Fry the Okra: Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a medium frying pan over medium-high heat.
Add the okra and fry for 5-6 minutes, stirring occasionally, until it begins to brown.
Reduce the heat to medium and continue frying for another 3-4 minutes until tender. Use a slotted spoon to transfer the okra to a paper towel-lined plate and sprinkle with a pinch of salt.
Prepare the Yogurt Base: In a mixing bowl, combine the chickpea flour with 2 tablespoons (30 ml / 1 fl oz) of water and mix until you have a smooth, lump-free paste.
Whisk in the plain yogurt and the remaining ½ cup of water until fully combined.
Make the Tadka (Tempering): In the same pan, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil over medium heat.
Add the urad dal and chana dal.
Once they turn a light golden color, add the mustard seeds and dried red chilies.
When the mustard seeds begin to pop (this will only take a few seconds), add the chopped onion, green chili, and turmeric.
Sauté for one minute until the onion softens.
Finish the Curry: Lower the heat and slowly pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
Continue to stir gently as you bring the curry to a simmer. The mixture will begin to thicken.
Stir in the fried okra and ½ teaspoon of salt.
Let it simmer gently for 2-3 more minutes for the flavors to meld.
Serve hot.
Whisk the yogurt mixture continuously on low heat when adding it to the pan to prevent it from splitting or curdling.
