Egyptian Okra (Bamia)

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1. 1Step 1: Wash and dry the okra well. Cut both ends off and slice into 1/2 to 3/4 inch rings. Dice the onion, slice the garlic, and dice the tomatoes.
2. 2Step 2: 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 the garlic, turn the heat to medium, and stir for 1-2 minutes until fragrant. Add the okra and stir often over medium heat for about 10-12 minutes, until vibrant green and cooked al dente. Test one; you want them tender yet still slightly crisp. Add the spices and salt, and keep stirring and sautéing for 2 more minutes until the spices toast a little. Add the diced tomatoes and their juices and cook for 2-3 more minutes, until the tomato juices begin to release. Don't overcook or let the tomatoes get overly soft.
3. 3Step 3: Taste and adjust salt and pepper. Add an extra drizzle of olive oil if you like.
4. 4Step 4: Squeeze with lemon. Sprinkle with fresh parsley.
5. 5Step 5: Serve as a healthy side or over rice for a simple meal.