Half a bottle of (Marks and Spenser) tomato passata
Sprinkle of chili, cumin, and turmeric (can put less chili last time sprinkled generously)
Method:
Roast in olive oil, heat up oil with salt (1 little spoon and black pepper), onion first, one soft, add spices, with first crust, add dry okra in large pieces and frying on maximum heat.
Once okra becomes bright brown, try to create a crust, add tomato and leave in the frying pan until piping hot but not cooking. Add coriander and eat with soured cream or natural yogurt with cucumber.
