Prepare all of your ingredients before you start. Slice the garlic thinly, chop the tomatoes roughly and slice the basil into thin pieces (chiffonade).
Add the olive oil to a saute pan (make sure you've got a lid that fits) and heat over medium-high heat. Once it starts to get hot, add the bag of frozen okra to the pan and stir with the spoon. Be careful not to burn yourself here - don't let the oil get too hot before adding the okra.
Fry the okra for 2-3 minutes over medium heat until it starts to turn golden brown on the edges. Stir frequently.
Once the okra has taken on a golden brown colour, season it generally with salt. Turn off the heat, add the tomato paste, stir for 30 seconds and then add the garlic, chili, fresh tomatoes and water. Season the liquid with salt and cover the pan.
Continue cooking over low heat with the lid for about 5-10 minutes, or until the okra is soft but not overcooked. Finish the okra with the chopped basil and a good glug of olive oil on top.
Notes
The frozen okra will spatter a lot when it hits the hot oil, so it's best to have a pot with high sides to prevent the oil from splattering over your kitchen stove. Better yet, use a large stock pot with a lid.Frying the okra in the oil helps to remove some of the naturally "slimy" texture.