Okra with Mustard seed and Tamarind

Fresh Okra 250 gm, rinsed and thoroughly dried
- Refined oil 2 tbsp.
- Black or Yellow Mustard Seeds 1 tsp.
- Skinned Split Black Lentils (Urad Dal) 1 tbsp.
- Fresh Curry Leaves 15 to 20, medium sized
- Tamarind paste or concentrate 1 tsp.
- Sambhar Masala 1 tsp.
- Turmeric Powder 1/4 tsp.
- Salt as per taste

Trim the caps off the okra and cut the pods into 1/2 inch-thick roundels. Heat oil in a large skillet over medium-high heat. Add the mustard seeds and cover the skillet. Cook until seeds have stopped popping, about 30 seconds. Add the lentils and stir-fry until they turn golden brown in colour, about 15 to 20 seconds.

Now, immediately add the okra and curry leaves. Lower the heat to medium and stir-fry for about 15 minutes.

Whisk the tamarind paste into 1/2 cup water, and pour this tart tamarind water over the okra. Add the salt, sambhar masala and turmeric powder.

Reduce heat to medium-low, cover the skillet and cook till done, about 10-15 minutes. Stir occasionally.

Source: http://www.mysaffronkitchen.com/2011/04/tart-okra-with-mustard-seeds-and.html