First, prep your ingredients:
A few big handfuls of fresh okra, with the
tops & tails cut off, and sliced diagonally
into chunky rounds. (see pic below!)
Tomatoes roughly chopped
One large red onion, sliced
A few large cloves of garlic
About a tablespoon of cumin seeds
A teaspoon of GOOD turmeric
A tablespoon of black mustard seeds (optional)
A couple strong green chilis, sliced (also optional)
Begin by dry frying the cumin and mustard seeds; toast gently on medium heat, add a bit of oil or ghee (coconut or rapeseed oil best for this recipe!) and add the garlic, chilis, and onions.
Turn up the heat, add the turmeric and fry until the onions begin to caramelise. Throw in the okra and turn the heat up a bit more. Keep this frying for a few minutes until the onions cook down and begin to burn a bit. You want the garlic to burn a little too, and see some char marks on the surfaces of the okra.
Then, lower the heat to very low, stir in the tomatoes, some chopped cilantro and lime wedges. Season with lots of salt and enjoy!