1 kilo okra
1 tablespoon sea salt
1/2 tablespoon garam masala
1 tablespoon turmeric
chili powder to taste
Begin by preparing all the veggies. Dice up the tomatoes and onions, and cut the tops and bottoms off of the okra, then slice into nice bite size pieces.
Heat up about 8 tablespoons of oil in a wok or frying pan and throw in the garlic, onions and tomatoes. Let these fry a bit until the flavors blend together nicely, and then add the okra. Mix it all up together and let cook until the okra is soft while mixing in the masala, chili, salt and turmeric.
This is best served with some brown rice, but I like to eat it with some homemade chappati bread (simple flour and water to create dough, which is then rolled out thinly and cooked quickly over an open flame). MMmm!