Heat oil and fry the okra in it.

When you put in the okra, the oil has to be very hot, so be careful.

Also do not over crowd the pot.

Fry the okra to a point where the slime vanishes and all you get is a deep fried okra.

The easiest method to test this is by dipping a slotted spoon in the pan and lifting a few okras and letting them drop back in.

While you are dropping the okra back in, notice the oil falling back from the spoon as well. If it appears to have a slimy/ watery texture, your okra is not yet fried to the desired texture.

The okra is done when you can no longer see the slime lines along with the oil on the spoon.

Do not overcook the okra at this stage and ensure you don't brown them too much.

On another heat source, put a pressure cooker and add in 4 tbs oil and heat it.

Then add the meat and sauté for about 2 minutes.

Now add in the water, 1 Cup of sliced onions, tomatoes, garlic and all the spices except green chillies and pressure cook it for about 10- 12 minutes.

Start the timer after the pressure builds up and starts to release.

And as always, pressure cook on medium heat.

Allow the pressure cooker to release the pressure on its own – this allows for further cooking of the meat.

Once the pressure releases, open the cooker and check for liquid quantities. If there is too much water, bring the contents of the cooker to a boil and let it boil till the liquid evaporates and the oil separates.

When you see the oil separating, add in the onion and the green chillies and the fried okra. Stir to mix carefully. Cover and simmer on low heat for about 10 more minutes.