Now dry them doubly well. This is an important step to avoid the stickiness later on.
And chop them into small pieces.
While chopping, remember to wipe off the slime from your knife on a paper towel or kitchen towel, at regular intervals (or as and when it happens). This is another tip to reduce the mushy texture.
Heat abt 2 tsp oil to a skillet and when hot, add the mustard seeds. When it starts popping, add the black lentil and asafoetida to it.
When the lentils are slightly browned and the whole kitchen gets aromatic (thanks to the spice), add the Okra.
Add salt, turmeric and torn curry leaves to it and give it a toss to combine
Cover the okra with a lid for 30-40 seconds and cook in medium-high heat. This I do to create steam to help cook the Okra. Not more than that cos too much steam will make it mushy.
Remove the cover, stir slightly and now cook open in low-medium flame. Do not stir for at least 10 minutes cos that will increase the stickiness.
Gently toss the okra to cook on the other side too. Cook for another 5-6 min.
Its done when its soft with little crispiness to the edges ( if its crunchy/with a bite to it, then cook for a little while longer). Cooking it longer will turn it brown but more crispy. I stop it while its still green (but soft) cos it looks better (duh!)