Wash the okra and let it dry completely. You could use a thick kitchen towel to tap it dry. Remove the heads and tail parts. Cut the okra into 3-4 cm pieces. Keep aside.
In a grinder add all the whole spices and grind into a powder. Or you could use a mortar and pestle to make a coarse powder.
Transfer the spice powder into a bowl and add the powdered spices. Mix it thoroughly and your spice blend is ready. Keep aside.
Heat the oil in a wide pan on medium heat. Once hot, add the asafoetida, cumin seeds and chopped green chilies. Saute for 1 minute.
Add the tomatoes and saute for 1 minute.
Add the spice blend and turn heat to low. Saute, stirring often for about 4-5 minutes until the tomatoes are mushy and the spices turn glossy. Add splashes of water if the mixture starts to stick on the bottom.
Add the okra and mix. Saute for 1 minute, then cover with a lid. Turn heat to low and let cook for about 20 minutes.
Uncover and add the salt and yogurt. Mix well and let cook for about 5 minutes, stirring occasionally.
Serve with multigrain chapati and plain yogurt.
