Wash the okras, dry them and slit vertically into about 2 inch pieces.
Slice the onions thinly.
Heat 1 teaspoon mustard oil in a pan, add the okras and stir fry on high heat for a couple of minutes.
Then reduce heat to medium low and fry the okras till they are soft and keep aside.
Heat 1 teaspoon oil in the same pan and add cumin seeds and when they splutter add sliced onions and chopped ginger.
Sauté till the onions turn light brown and slightly caramelized.
Add turmeric powder, red chilli powder, coriander powder, everest sabji masala and salt and fry for a couple of seconds.
Then add the cooked okras and sliced tomato and stir fry for around 3-4 minutes.
Finally add garam masala powder(optional) and amchur powder and mix well.
Garnish with chopped coriander leaves and serve hot with rotis or paranthas.
