Heat oil in the frying pan. Lie the okra flat across the pan. Meanwhile peel and dice the onions. Sautee on low heat.
Heat oil in the saucepan. Add the onions and fry on low heat. Peel and mince the garlic, and quarter the mushrooms. Once the onions are soft and browning, add the garlic. After two minutes, add the tomato puree. (Stir and check it doesn't burn.)
If your okra is cooked on one side, turn them over individually. If not, wait for longer.
As the the tomato turns a deeper red, but before it burns, add the mushrooms, turmeric and paprika.
Keep an eye on both pans. Once the okra has cooked on the second side, stir to ensure it is fully cooked. Then add to the saucepan along with any salt to taste.
Boil a kettle and continue to sautee the vegetables for as long as you can. Add the water before it gets dry or burnt. Add enough to cover the mixture. You can top it up if needed. Leave to simmer on low heat.