In a wok or large frying pan, heat one tablespoon of oil and toss in the okra for about two to three minutes, until the green color brightens. Set the okra aside.

In another pan, sauté the onion until soft. Add the tomatoes, sugar, basil and pepper. Cook over medium–low heat and let most of the juice evaporate, 10–15 minutes. You will have a chunky tomato sauce. Add the okra and toss gently.