Heat a large wok or frying pan over
a medium heat. Add the oil, then the
onions, cooking until soft. Stir in the okra.
Add the tomatoes and chilli, then season.
Mix well and keep stirring gently, taking
care not to break up the okra. Okra
releases a sticky substance when
cooked, but keep cooking, stirring gently
– this will disappear and the tomatoes
will become pulpy, about 10 mins.
Lower heat, add ground coriander and
cook for another 5-10 mins. Add 2 tbsp
water, cover and let simmer for another
4-5 mins. Sprinkle with coriander and
serve with basmati rice or chapati bread.