Bhindi Masala (Crispy Okra)

In a heavy bottomed cast iron pot, heat avocado oil until glistening. Add garlic, onion, ginger and chilies and sauté on low until fragrant but not browned. Add cumin seeds, turmeric and coriander. Sauté until vegetables are coated in spices. Add tomatoes and sauté for 3 minutes. Then add okra and continue to sauté on medium high heat. Don't stir too often so the okra browns and gets slightly crispy. Season with salt and lemon juice. Serve hot with basmati rice or whole wheat tortillas.