Wash the Okra and dry it thoroughly. It is very important to dry the Okra thoroughly before you chop it because otherwise the insides of the Okra turn sticky and that will make a mess of the dish.
Heat the oil and add the ginger juliennes and fry for 1 minute on medium-high heat. You’re going to be cooking on medium-high the whole time.
Add the the Okra and fry for about 10 minutes stirring frequently about every minute or more frequently.
After about 10 minutes you’ll notice that the Okra starts browning and shrinking as it cooks. It’s time to add the onions…
Add the sliced onions along with the spices and salt and cook for another 10 minutes and turn off the heat.
After about 10 minutes you’ll notice that the onions become translucent to lightly browned and that some of the Okra pieces start to char on the edges. You can taste a piece of the Okra to confirm it’s cooked to your liking and to adjust the salt as needed.
Notes
Wash the Okra and dry it thoroughly. It is very important to dry the Okra thoroughly before you chop it because otherwise the insides of the Okra turn sticky and that will make a mess of the dish. The trick I use is to wash the Okra, dry it as much as possible with paper towels and then let the Okra finish drying under the breeze of a table fan which saves me the effort of making sure each individual Okra is dried. Neat idea, huh? When the Okra is dry cut it up into small 1 centimeter long cylindrical pieces.