Wash the okra and pat dry them with kitchen towels. Cut the crown and bottom narrow parts of each of them and discard. Cut the okras keeping their length to half an inch
Drain the mustard and poppy seeds. Grind them in a mixer/blender with ¼ cup water along with the chilis, to a fine paste
Heat the oil in your cooking pot until smoking hot, add in the okra (dharosh) and fry until they get a light brown color on them - keep stirring intermittently
Drain from the oil and remove in a bowl. In the same oil, add the nigella seeds and dried chili, cook for 30-40 seconds over medium heat and add the tomatoes and turmeric powder. Cook until the tomatoes soften
Add the mustard-poppy seeds paste, ¼ cup water and salt, mix well. Let this cook for a minute and then add the fried okra. Mix well, but gently and cook until the vegetable is throughly cooked
When done, turn the flame off and drizzle a tablespoon of mustard oil and add a slit chili, mix well. Serve this yummy dharosh sorshe (okra in mustard sauce) with steamed rice or rotis. Enjoy!
