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Fry the onion until slightly golden, then add in the turmeric. After a few minutes, add in 3 tbsp of tomato paste, minced garlic and sautee for a further 2-3 minutes.
Add the chicken substitute/tofu/mushrooms to the pot, add in the spices and salt and fry them for around 5-6 minutes, adding a little more oil if it is dry.
Next add the dried limes and pour in enough water to cover the mixture by about 1-2 inches. After bringing to a boil, lower the heat, put the lid on the pot and allow it to simmer on a very low flame for at least 30 minutes. The longer it can stew the better the flavour will be.
If using frozen okra: in the last 15-20 minutes before you want to serve, add in the frozen okra, put the lid on, and allow it to simmer. Do not defrost the okra just add them to the pot as frozen.
If using fresh okra: Cut the tip of the stems off, but not the cap. Add them to the pot, put the lid on, and simmer on a very low flame for at least 30 minutes.
Be careful when mixing and do not disturb the okra too much. If you do, they can break open and will become mushy. The okra should be cooked through, soft and not crunchy. Check that they are soft, if not give them a little more time.
Serve with steamed rice, and vegan yoghurt!