2 cups okra, sliced crosswise
2 clove garlic,minced
1/2 onion, chopped
1/2 tsp dried rosemary
1/2 tsp cumin (dry roast and crush)
1/2 cup chopped tomatoes (canned tomatoes)
1 bay leaf
1/2 red chili powder
salt and freshly ground pepper
parsley for garnish
Heat oil in a wok. Add onion and 1/4 tsp salt. Cook until onions start to brown. Add garlic, red chili powder and cook for another minute.
Add the rosemary, crushed cumin and the okra and stir until to coat the okra in the oil.
Stir in tomatoes, bay leaf and 1/4 cup of water. Cook until okra is tender, about 5 to 10 minutes.
Season to taste with salt and pepper. Serve garnish with minced parsley.