Dice the onion, slice the garlic and dice the tomatoes.
In a large skillet, heat the oil over medium high heat.
When hot add the onion and sauté, stirring often for 2-3 minutes, until just tender.
Add garlic, turn heat to medium, and stir 1-2 minutes, until fragrant.
Add the okra. Stir often over medium heat for about 10- 12 minutes. At this point they should look vibrant green and be cooked al dente. Test one, You want them tender, yet still just slightly firm. Add spices and salt. Keep stirring and saute for 2 more minutes until the spices toast a little. Add the diced tomatoes and their juices and cook 2-3 more minutes, until the tomato juices begin to release. Don’t over cook or let the tomatoes get overly soft.
Squeeze with lemon. Sprinkle with fresh parsley if you like.