Add oil to a pan and place on medium heat until oil is hot.
Add the Mustard and Cumin seeds and cook until the seeds being to pop.
Add the chopped onion and ginger. Cook until onions are soft or golden brown.
Add the salt and chilli flakes and cook for 30 seconds.
Add the chopped okra and cook uncovered on medium heat. Stir often. Add 1-2 Tablespoon water if the okra stick to the pan. Be careful not get the okra too wet otherwise it will become gooey.
Once the okra is softened and cooked, remove the pan from he heat. Mix in the coriander and cumin. Sprinkle the lemon juice, stir the okra and transfer onto a plate or serving dish.
Add 1 Tablespoon oil to the pan, return it to low heat. Add the tomato wedges and sear on each side for 2-3 minutes until the tomatoes are soft but hold their shape. Place the tomato wedges on top of the okra.
Serve with rice, quinoa, pita bread or as a delicious side accompaniment to any main.