Cut off the top ends, wash and pat dry the okra. Since I used baby okra, I left it whole.
Heat mustard oil in a pan, crackle the mustard seeds and then add fenugreek, cumin, fennel and nigella seeds.
Add the chopped tomatoes and green chillies.
Add the turmeric powder, okra and season with salt. Mix well.
Cook on low heat and turn only occasionally so that the okra remains dry and not gooey and slimy.
When almost done, add the pickle masala and mix through.
Remove from heat and add lemon juice.
Serve hot.