Bendakaya Pulusu

Heat 30g of Oil in a wide pan or kadai over medium heat. Add the Okra and sauté for 8-10 minutes until it loses its sliminess and turns light golden. Remove the sautéed Okra and set aside.

In the same pan, add the remaining 30g of Oil. Once hot, add Mustard seeds, Cumin seeds, and Fenugreek seeds. Allow them to splutter.

Add Asafoetida and Curry leaves, sauté for a few seconds until fragrant.