Wash the ladyfinger well. Allow to drain.

Spread it across a cloth and pat dry using a kitchen towel till all the moisture is removed.

Chop into medium sized pieces and set aside. I normally chop one into two or three pieces.

Heat oil in a large saucepan. Splutter the mustard seeds.

Add in the onion, chillies and curry leaves and toss briefly.

Add in the ladyfinger and turmeric powder and toss. Cook on closed lid, stirring occasionally.

Midway, sprinkle in the salt, keep the lid open and cook till done. When done, the ladyfinger will be soft, yet still green enough.

Serve warm as side with rice and gravy.