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1
Put the ginger and garlic into a mortar and pestle along with a pinch of salt, and bash to a coarse paste.
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2
Pour 3 tablespoons of oil into a large frying pan on a medium heat and, when its hot, add the mustard seeds.
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3
When the seeds pop, add the red onions.
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4
When they are soft and tender, add the ginger and garlic paste, chili powder, and cumin.
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5
Carry on cooking the onions, stirring occasionally, for around 15 minutes or until they are caramelized, then tip them into a large mixing bowl.
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6
Wipe the pan clean if need be, put 2 tablespoons of oil into it, on a high heat, and when the pan is really hot, throw in the okra, being careful not to crowd the pan and making sure that each okra is touching the bottom of the pan.
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7
Season with salt and fry for around 4 to 5 minutes until they are nicely browned, only moving them around every minute or so.
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8
When the okra are crispy on the outside but soft to the touch, remove them from the pan and put to one side.
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9
Then repeat in small batches.
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10
To make the sauce, put the yogurt, chickpea flour, turmeric, and salt into a pan, mix together and heat until warm but not bubbling.
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11
Take off the heat.
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12
Carefully fold together the onions and the okra in the bowl.
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13
Serve on one large plate, or divide between four plates, and spoon over the yogurt sauce.
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14
Eat with chapatis or paratha.
