Heat some olive or sesame oil in a heavy bottom pan. Add a little cumin seeds, powdered black mustard and asafoetida. Once cumin seeds start to send out aroma, add a few dried chilies, couple of bay leaves, finely chopped garlic and coarsely chopped onions. To get okra ready, chop off their crown and tail-endings. Saute for a little bit (till onions turn soft golden brown) and add a little of garam masala (special Indian hot-spice mix), a pinch of dried ginger powder and Himalayan black salt to taste (called Kala Namak in Hindi). Finally add washed and readied whole okra.
Cook for a few minutes and once Okra is almost done (soft but not soggy) then add finely chopped cilantro and large chunk chopped tomato. Cover and let sit for a few minutes. This allows the tomatoes and cilantro to 'wilt' and soften but not get cooked- this lends a truly fresh taste to this dish.
Serve warm with Indian flat bread- naan, roti, kulcha or with warm basmati rice!