How to make
Heat the oil in a deep frying pan and fry the mustard seeds for 1-2 minutes, until they start popping. Throw in the finely diced onions, garlic and chili pepper. Season with salt and paprika and fry until the onions become transparent.
Dilute the mixture with the broth, add the okra and boil with the lid on for 20 minutes on moderate heat until it softens. Remove the lid and boil for another 3-4 minutes, so that the liquid evaporates.
Serve the dish in a warm plate and garnish with fresh coriander.
