Chop into thin strips, okra is cleared from the stems and cut into pieces about 2 cm long, the tomatoes are peeled and cut into very small pieces. In a large deep skillet, heat the oil. Add onion and garlic and saute for 3-4 minutes. Add chili, cayenne and turmeric and stir about 2 minutes. Add the okra and cook about 2 more minutes, shaking the pan a few times. Add the tomatoes and cook over high heat a few minutes while you put the juice. Add 1/2 cup water, cover with a lid and cook until tender okra (about 10 minutes). Season with salt and serve. * If the herbs are replaced with our sweet red pepper and add fresh parsley, your meal becomes ours typical okra with tomatoes, which my grandmother cooked often in the summer.