Wipe each okra pod with a damp cloth and let them air-dry completely. Trim the top cone and the bottom tip from each pod, then slice them crosswise into ½ inch / 1. 25 cm pieces.
Heat 3 tablespoons / 45 ml (1.5 fl oz) of the oil in a medium nonstick frying pan over medium-high heat.
When hot, add all the okra.
Stir and fry for about 5 minutes, until the okra begins to color.
Reduce the heat to medium and continue frying for about 15 minutes, lowering the heat as you go, until the okra is cooked through and lightly browned.
Season with ¼ teaspoon of salt and some pepper.
Remove the okra with a slotted spoon and set aside in a bowl.
Add the remaining 2 tablespoons / 30 ml (1 fl oz) of oil to the pan and set the heat to medium-high.
Add the onions and fry for about 5 minutes, until lightly browned.
Add the ginger and garlic, lower the heat to medium, and stir-fry for one minute until fragrant.
Add the tomatoes, coriander, cumin, turmeric, chili powder, and fenugreek leaves.
Stir and cook, breaking up the tomato pieces with your spoon, until you have a thick, fragrant sauce.
Gently fold the cooked okra back into the sauce.
Add ½ teaspoon of salt, or to taste, and mix gently.
Cook on low heat for one final minute to allow the flavors to meld.
Check for salt and serve hot.
