In a deep wok, heat oil. Stir-fry okra in it. Maybe till it coats oil well and looses its musilageneous nature.
Now add onion paste, followed by ginger-garlic paste. Fry till its raw odour is gone.
Now add tomato puree as well. Let it consolidate too.
Toss salt, turmeric, coriander seeds powder, chili and garam masala powders to it.
Fry till the raw odour leaves, gravy consolidates & oil shows up on top. One can add a spoon of sugar to bring the glossy color to it.
Serve warm with chappathis and rotis