Heat oil in a wide pan.

Add mustard seeds in the hot oil and let the seeds splutter. Then add the Chana dal and roast them till crunchy and golden. Drop in few curry leaves and roast. Add a tablespoon crushed garlic and sauté until they give out a nice aroma and turn golden.

Add the finely chopped onions. Sauté until they turn translucent and dry. Add salt as required at this stage.

Now add the finely chopped okra. Toss gently in low heat along with the other ingredients. Keep tossing until every slice of okra turns glossy. Add a teaspoon of red chilli powder.

Tip : Always Pat dry the cleaned okra completely before chopping to avoid a no sticky Poriyal. Secondly, don’t reduce oil quantity in this recipe. Using Sesame oil adds more flavour to this Poriyal though it’s optional.