Slice off both ends of each piece and put the okra into a pan, sprinkle with salt, cover with water and boil for 10 minutes, until just tender.
Drain in a fine mesh seive then pat with kitchen paper to ensure they are quite dry.
Heat the olive oil in a skillet - cast iron is always best as it spreads the heat evenly across the pan - and add the okra. They should sizzle immediately but turn the heat down a little now to a more gently frying temperature.
Sprinkle on the coriander and cardamom giving all a good stir to get them well coated, then fry gently for 5 minutes, turning occasionally.
Mix the paprika with the yogurt and add to the pan, stirring thoroughly, but be careful that the mixture does not come to the boil.
Turn it out into a pre-warmed dish and sprinkle with basil or marjoram and serve.
Add 2 cloves chopped or crushed garlic with the spices.
Add chopped spring onions with the spices