Heat 4 T oil in a large frying pan and cook okra until brown. Remove from the heat and drain on kitchen paper, set aside.

In the same pan, place the tomatoes and sugar and cook for 5 minutes. Add the okra, the spice paste and a little salt, then simmer for 2-3 minutes.

Meanwhile, heat 1 T of oil in a small pan. Add the mustard seeds and as they begin to pop, add the curry leaves. Cook for 1 minute, then pour the contents of the pan over the okra mixture. Stir well, transfer to a serving dish and serve hot or cold.