Directions:
Rinse the okra and pat dry with a paper towel. Slit each okra lengthwise and leave stem intact.
Heat the oil in a pan. Add cumin and asafoetida and cook until they bloom.
Add the okra in the pan and cook, stirring occasionally. Cover and cook for 3 minutes.
Remove the cover, add turmeric, coriander and chili powder. Stir to combine and add the gram flour powder. Cook stirring occasionally for 7-8 minutes.
Sprinkle with salt and stir. Remove from heat after 3 minutes. Serve.
