Heat the Vegetable Oil (2 tablespoon) on medium heat and toss in Onion (1) and Garlic (3 clove). Turn the heat down to low and let that cook for about 3-4 minutes.
Now add Madras Curry Powder (1 tablespoon) and Ground Black Pepper (1 pinch). The heat should still be on low for 3 minutes to toast the curry powder to release its flavors and not burn the curry. It should smell that lovely curry aroma.
Add the Red Bird's Eye Chili Pepper (2) and Pimiento Pepper (1) and stir.
Turn up the heat to medium and start adding the Okra (1 pound) to the pot. The idea is to stir-fry the okra in the curry base.
Let it cook for about 15 minutes. Then add Salt (1/4 teaspoon) near the end of cooking so it does not develop moisture and give it a final stir.
Serve warm and enjoy.