Heat oil in a skillet and add your cumin eeeds and hing. Cook until the seeds are Golden grown and fragrant.
Add in your onions, sliced in long thin slices, and sauté until translucent.
Add all of your spices except for the salt and cook for another minute or so.
Add in your chopped Roma tomatoes, salt, and green chilies, along with about a 1/4c of water. The amount of water you will need really depends on how juicy your tomatoes are. We need a decent amount of water so the spices don’t burn.
Then add in your frozen okra and mix everything together. However, make sure not to over-stir because okra is notorious for releasing sticky “strings” if you over-mix.
Cover your mixture with a lid and cook for about 10-15 minutes, uncovering the pot occasionally to give the mix a gentle stir and add water as needed.
Garnish with lots of fresh cilantro and lime juice, and serve with roti and raita!