Melt the ghee or butter in a large frying pan over a low heat. Add the onions and garlic, and sweat until soft but not caramelized.
Add the ground coriander, pepper, turmeric and salt, and sweat for a further 4 minutes, stirring constantly.
Add the okra. Coat with the mixture, then stir in 600ml/1pt water. Cover and simmer for 5–10 minutes until the okra is tender. Stir in the garam masala, and serve immediately.