1. Wash the fresh okra under cold running water, and with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be defrosted and drained.) Pat dry with paper towels.
2. In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and salt, and stir for 7 or 8 minutes, or until they are golden brown. Watch carefully for
3. Add the okra, cumin and pepper, and continue to fry, lifting and turning the vegetables constantly, for 25 minutes, or until the okra is tender and most of the liquid in the pan has evaporated. (Unlike fresh okra, frozen okra will be somewhat sticky at the end of the cooking time.)
