Clean and cut the ladiesfinger lengthwise and remove the tops and bottom parts, then set aside.
For stuffing, mix the chickpea powder, salt, turmeric, pepper, and chili powder.
Lightly put the stuffing into each ladiesfinger, being careful to not pack tightly.
Heat oil in pan. Once it's hot, add in the celery seeds, asafoetida and crushed garlic. Mix the spices til the garlic is lightly toasted.
Add in the stuffed ladiesfinger into the pan and stir, then cover with a lid. Put some water on top of the lid if you can, so the condensation will add moisture to the okra. Check after 10 minutes. You can tell it's done by how bright green it is and if it's softened.
Let it cool for 5 minutes and add curd or plain yogurt if desired. If not, you can serve with tortilla, though roti is a better bread to eat it with.
