Wash and pat dry the okra.
Slice off the tops and slice the okra into long thin strips
Set it aside till you need it.
Using the mortar and pestle pound together the black pepper, cumin and coriander seeds into a coarse blend.
Set a frying pan on medium heat, add the oil and let it heat up.
Add the nigella seeds and cumin seeds to splutter.
Add the sliced okra, the salt, turmeric powder and the tamarind paste.
Lower the heat and saute the okra from time to time to cook it. Do not cover with a lid.
As the okra starts changing colour, add the pounded spice mix.
Stir it around and let it continue roasting.
Once the sliminess dissappears with slow heat, and the okra is roasted the pepper fry is ready to serve.
Remove to a serving dish and add to a meal of dal and rotis.