Heat oil. Fry okra on medium heat until it stops being sticky, about 10 minutes. Remove from heat. Remove okra with a slotted spoon and drain on paper towel.
Reheat oil and add onion. Fry on medium-low heat until translucent and soft, about 7 minutes.
Add ginger and garlic paste, and fry 30 seconds – 1 minute.
Add ground spices (red chili, turmeric and cumin powder), and fry 30 seconds – 1 minute until aromatic. Add a splash of water to deglaze the pan if needed.
Add tomatoes and fry on high heat for about 5 minutes until they begin to soften and break down. Add salt.
Once the masala is ready, add fried okra and stir gently on medium-low heat until well-mixed, about 2-3 minutes.
Place in serving dish and dust with garam masala powder.
