Wash the okra well and pat dry.

Slice into small roundrels and spread on a kitchen towel to remove any excess liquid.

Heat oil in a saucepan, add the chopped okra. Sprinkle with some salt and saute on low flame, uncovered, till wilted and well cooked. Allow to cool.

Whisk the yogurt and salt till well blended. Add the cooked okra and mix well. Add water, if mixture looks too thick.

Prepare tempering by heating oil till smoking hot. Splutter the mustard seeds. Briefly fry the curry leaves and dried chillies and immediately pour into the kichadi.

Keep closed for five minutes.

Mix well and serve as side for lunch.