A friend brought me okra, which is hard to find in Wales (let me know if you know different!) and I invented this dish to go with the chicken curry I was cooking. By special request I am going to try to guess quantities, but feel free to ignore them.
1 medium onion
2 inches ginger
1 dsp ghee
2 tsp mustard seeds
2 tsp black onion seeds
1/2 tsp chilli flakes (or fresh chilli if you have it)
2 tsp fennel seeds
100 ml white wine vinegar (other varieties should be fine)
2 tbsp sugar
Thinly slice the onion and fry it in the ghee until sweet. Add the thinly sliced ginger (I like to keep the ginger in slices rather than dicing it, but you could also dice) and the chilli flakes (or finely diced fresh chilli), mustard, onion and fennel seeds. Fry for a minute or so. Add the top-and-tailed-and-made-uniform-sizes okra and fry for a while, occasionally adding a little water so it cooks (let the water boil dry before adding more). When the okra is tender, add the vinegar and sugar, making sure the sugar dissolves and the vinegar boils. You can serve it any time from now, but I think it should at least be warm. You are supposed to eat the ginger, not pick it out.
BTW, all frying is actually stir-frying. The whole thing should only take 10 minutes or so.