Methods

1. Grind half your cumin and all your coriander into a fine powder in a spice grinder. Set aside. 
2. Heat the ghee in a large non-stick pan on medium flame and add the shallots and green garlic. Cook until soft and lightly browned. 
3. Now add the cumin seeds and asafoetida. When the seeds crackle (this should be after about 2-3 minutes), add the turmeric, coriander-cumin powder, pepper and chilli powder and toast until fragrant (usually less than 30 seconds). 
4. Add in the chopped okra and cook for 5-6 minutes. Stir as little as possible. When cooked to your liking (I like my okra just done, with a little bit of crunch still left, cook for longer 2-3 minutes if you like a softer okra), turn off the flame and add salt to taste. 
5. Garnish with cilantro and serve atop khichdi (or plain rice) and a dollop of full fat yogurt.