Heat a cooking pot, pour 2 tsp oil. On medium heat, add mustard seeds. When they pop, add cumin seeds, turmeric powder, curry leaves and hing. Add garlic, onions and saute until golden. Add the okra and mix well. Spray oil as needed. When okra is almost cooked (changes color), add salt, chilli powder, amchur powder. Mix well. Remove from stove as soon as okra is cooked. Serve hot. Goes well with rice, chapathi or taco. Note: Do not put the lid on the pot for this recipe. It tends to make the okra sticky and soggy.