Rinse the lady's fingers. Dry with kitchen towel and remove the tops. Slice the lady's fingers into 2 diagonally.
In a frying pan or wok, dry fry the lady’s fingers on high heat until it darkens in colour (this will take around 4 minutes).
#Tip: The cut parts will get sealed and this dry frying method ensures that the lady’s fingers will not exude its distinctive glue-y liquid as this cooking method dries out the liquid inside the lady’s fingers.
Set the lady's fingers aside.
Add the oil to the pan or work and turn the heat to high. Wait till the oil starts exuding smoke.
Add the mustard seeds, urad dhal and curry stalks and stir fry briskly as the curry leaves will splatter oil and stir till the seeds pop.
Add the tomatoes and fry well. Add salt and fry till the tomatoes are soft and slightly melted down.
Add the fried lady's fingers. Stir well and add crushed funegreek leaves. Stir well and turn off the heat.