Rinse the okra and discard the ends. Cut the vegetable into 1-2 inch long pieces.
½ Pound Okra
Slice the onion and dice the tomato.
1 Medium Onion, 1 Medium Tomato
Sauté the onion first for 2-3 min until glossy in oil, then add the diced tomato and cook a bit until soft, stirring occasionally.
1 Tablespoon Oil
Stir in the okra pieces and stir-fry for a minute over a medium-high heat setting.
You will notice that the okras are releasing a gooey substance. That is normal. To get rid of the goo, add the vinegar. Reduce the heat setting.
1 Teaspoon Coconut Vinegar
Take it from the heat briefly and add the kokum peel, salt, and pepper, and pour in water. Take the pan back to the heat on a medium heat setting.
2-3 Pieces Dried Kokum Peel, Pinch Salt, Pinch Black Pepper Ground, 1 Cup Water
Mix well and cover the pot to simmer on medium flame for the first 7 to 10 minutes.
Cook for about 15-18 minutes in total, stir occasionally, and keep an eye on the heat to regulate, reduce, or increase if needed. The okra should cook through; they shouldn't be mushy, and there should be minimal water left.