Prepare the okra: Gently wipe each pod with a damp cloth and let them air-dry completely. This is key to a non-slimy dish! Trim the tops and tails, then slice the pods crosswise into ½-inch / 1. 25 cm rounds.
Bloom the spices: Heat the oil in a large frying pan or sauté pan over medium-high heat.
Once shimmering, add the asafetida, followed immediately by the mustard seeds.
When the mustard seeds begin to pop (this will only take a few seconds), add the cumin seeds and the whole red chili.
Let them sizzle for a moment to release their aroma.
Sauté the vegetables: Add the chopped onion and the prepared okra to the pan.
Stir and fry until the vegetables just begin to brown.
Continue cooking over medium heat for about 10 minutes, stirring occasionally and gradually lowering the heat as you go, until the okra is tender-crisp.
Add the finishing touches: Stir in the garam masala, salt, ground coriander, and turmeric, and cook for one minute until fragrant.
Add the yogurt one tablespoon at a time, stirring well after each addition until it is fully incorporated and seems to 'vanish' into the dish.
Turn the heat to low and cook for another 2-3 minutes until the okra is fully cooked.
Taste and adjust the salt if needed before serving.
Do not cover the pan while cooking.
Covering traps steam, which will make the okra mushy and slimy.
Adding the yogurt one tablespoon at a time and stirring it in completely prevents it from curdling and ensures a creamy, not watery, finish.
