Wash the okra and wipe them dry with a kitchen towel.
Cut off both the ends.
Slice the okra into rounds of about ½" thick.
Heat oil in a wide pan over medium heat.
When it is hot add mustard seeds first. Then add cumin and carom seeds.
Add asafetida and turmeric powder.
Immediately add the sliced okra or bhinda.
Reduce the heat and cover the pan.
Let the okra cook for 10 minutes. Occasionally lift the lid and stir the okra gently.
Remove the lid and cook the okra for a further 7-10 minutes. Check to see if you're able to cut one piece easily with your spatula.
If you can, then the okra is cooked.
Add red chill powder, dhana jiru and mix well.
Take the pan off the heat. Add salt and mix well.
Garnish with chopped fresh coriander and serve with roti and dal