Heat oil in a pan over medium heat.

Add sliced onions and fry until golden brown.

Add chopped tomatoes and ginger-garlic paste to the pan.

Stir in salt, red chili powder, coriander powder, and turmeric powder.

Add water and cover the pan.

Cook on medium heat for about 15 minutes, or until tomatoes are tender and oil separates.

Add okra to the pan and stir to coat with the tomato mixture.

Cover and cook for 20-30 minutes on medium-low heat, until okra is thoroughly cooked.

Add green chili (optional) and simmer for another 10 minutes on low heat.

Cook until the oil separates from the curry.

Serve hot with yogurt, roti, and sliced cucumber.