Wash okra and leave it in a colander for 10 – 15 minutes or for few hours to dry.
If time is a constraint, pat dry with paper towels.
Trim the edges and cut okra into ½” circles.
Heat oil in a nonstick pan and sauté onions till translucent.
Add curry leaves, green chilies and sauté until curry leaves change color.
Add crushed garlic and sauté for another minute.
Cook on high heat for 3-5 minutes until okra is lightly roasted in oil.
Reduce the heat to medium to medium high, and cook stirring intermittently.
When okra is no longer sticky, reduce the flame to low and cook until okra is fully cooked.