Wash the okra and pat it dry. Trim the stems but leave the pods whole. Set aside.
In a large pan, heat 1 tbsp of oil over medium heat. Add the okra and sauté for about 5–7 minutes, or until they are lightly golden. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil. Add the sliced onions and cook until they are soft and golden, about 5–7 minutes. Add the minced garlic and sauté for another minute.
Add the diced tomatoes, turmeric, ground coriander, ground cumin, paprika, salt, and pepper. Cook until the tomatoes soften and release their juices, about 5 minutes.
Add the sautéed okra back into the pan. Stir well to coat the okra with the tomato and spice mixture.
Cover the pan, lower the heat, and let the okra simmer for 15–20 minutes. Stir occasionally, making sure the okra is tender and well-flavored.
Once cooked, garnish with fresh cilantro or parsley. Serve warm with lemon wedges on the side, alongside naan, rice, or as a side to your main dish.