1 large onion, diced
1 – 16oz. pkg. frozen, cut okra (or, use about 4 cups fresh okra - top and tail, and slice)
3 Tbsp. oil
1 tsp. turmeric powder
1/2 tsp. hot chili powder, or cayenne powder
1 tsp. salt
1 tsp. garam masala

Boil onion and okra in water for 3 minutes.  Drain with strainer. 
Heat oil in wok or skillet.  Stir in spices and salt. 
Add okra and onion and saute til tender, about 15 minutes.

This is a quick version when you’re in a hurry.  The okra is moist and sticky, but good.   If you have more time, omit the quick boil, brown the onions in oil, and fry the okra til tender.

Spanish Okra Variation:  Reduce onion to 1/2 c., substitute 1/2 cup margarine for oil, omit turmeric and garam masala, increase chili powder to 1 tsp or more (up to 3 Tbsp), and add 3 chopped tomatoes with the okra, and hot sauce to taste. 

Serve with cooked rice.  Also goes well as an accompaniment with browned, garlic-seasoned ground pork.