Wipe dry okra with a clean kitchen cloth or kitchen papers. Chop them to ¾ inch pieces and keep aside.

Heat oil in a large wide non-reactive pan. Once the oil is hot add garlic and saute for 30 seconds.

Add the okra and begin to saute on a medium high heat for 2 to 3 mins.

Pour vinegar and continue to saute until the okra wilts and all the slime has gone away.

If your pan is too dry, splash a tablespoon water around the pan and mix the okra. But make sure you add liquid only after the okra is not slimy anymore.

Saute on a low heat until tender, to your liking. Taste test at this stage to see if your okra is cooked through.

Sprinkle salt and red chili flakes. Saute for 1 to 2 mins until aromatic.

Optionally, add the garam masala, cumin powder, kasuri methi, chaat masala, coriander leaves and grated paneer.

Mix well and saute for a minute before you turn off. Taste test and add more spices if required and sprinkle some lemon juice.

Serve this sautéed okra alongside rice & dal or curry. You can also just eat it as such.