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Wash the okra and lay on half of a clean towel, fold the other half over and pat dry.
Using a small knife, cut the tops off the okra in a cone shape. This way you won't expose the seeds and there is less stickiness.
Heat the olive oil over a medium heat in a wide based low sided pot, if you have one available.
Peel the onions and cut in half, slice the onions thinly and add to the olive oil. Stir, gently cook for a few minutes.
Peel the garlic and chop roughly. Add to the pot and stir.
Remove the seeds from the chili and finely slice, add to the pot.
Peel and finely dice the tomatoes, add these to the pot, give it a stir and put the lid on.
Leave to slowly simmer until the tomatoes start to soften. 2 - 3 minutes.
Add the okra, salt and lemon juice and hot water.
Put the lid back on the pot and turn the heat down to low.
Gently simmer the meal until the okra are just cooked.
Serve cold or at room temperature.
Be careful not to overcook the okra and don't stir it.
If it needs mixing hold the lid on tightly and give the pot a couple of good shakes.