Wash and dry the okra, then slice it lengthwise into thin strips.
Cut the onion and tomato into small squares.
Chop the garlic finely.
Heat the oil and add the cumin seeds and garlic. Sauté for two minutes.
Add the onions and fry until the onions change color (3-4 minutes)
Add the okra, powdered spices and tomato ketchup. Stir to mix well.
Saute on medium heat until the okra softens (12-15 minutes).
Put in the tomato and salt, mix with the okra and turn off the heat (2 minutes).
Use a good non-stick pan for cooking the okra.
The okra looks as if it will never soften when you begin to cook it, but the trick is to keep sautéing it. It will become sticky, but as you sauté it, the stickiness will disappear gradually. When it does, the okra is cooked.
Do not add water at any stage as the okra will break down and the stickiness will never go away!
Do not skip the mango powder used in this recipe as it cuts down the slime.
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