Wipe each Okra with a damp cloth or wash under cold running water. Then slice the hard heads off and diagonally cut each okra in one inch sized pieces. Set aside.
Thinly slice the onions, tomatoes and green chillies. Finely mince the ginger and garlic. Set aside.
Heat oil in a heavy-based frying pan or wok over a medium heat. When hot, but not smoking add the mustard seeds and cumin seeds and let them crackle.
Next add the ginger, garlic and green chillies. Sauté for a minute. Do not let it burn.
Now add the onions and tomatoes along with the okra and give it a good toss. Stir fry for about two mins on a medium high heat. Do not forget to add the kokum. This avoids the stickiness.
Now lower the heat. Cover it and cook for 5-7 mins. Add the other dry ingredients and salt to taste.