Chop the okra into quarters and season with ground turmeric, paprika, ground cumin, ground coriander and salt.
In a shallow pan over medium heat, add canola oil. As the oil heats up, add black mustard seeds and Japanese chili pods.
As the mustard seeds start to crackle, add the okra and sauté. Cook covered for about 1/2 hour or until the okra is crisp.
Enjoy with tortillas.