1. In a non-stick skillet, heat half the oil. Cook okra for 5–6 minutes, stirring constantly. Season with salt and pepper to taste. Remove and set aside on a plate.
2. In the same skillet, heat remaining oil. Add cumin seeds. Toast for 1–2 minutes to bring out the aromas. Add onion and cook for 2–3 minutes. Add garlic, tomato, salt, chili powder, ground coriander, turmeric and garam masala. Cook for 1–2 minutes.
3. Add precooked okras, chicken broth and maple syrup. Cook over low heat for 2–3 minutes. Season to taste.
4. Remove from heat. Add chopped fresh cilantro. Mix until just combined.
5. Serve with naan bread.

Chef’s secret

• Okra has a gooey texture when you cut it. Cooking it over high heat, for example by frying or stir-frying, solves this issue. The gooeyness is great for thickening broths and sauces. It is important to wash okra thoroughly before cutting it.
• An interesting, tasty side. Okra has more texture than some green vegetables. It’s a great substitute for zucchini or green beans.