Heat the oil in a large, heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking.
When the okra is lightly browned, add onion and seasonings. Continue cooking for 3 minutes longer, or until onions are tender.
Add tomatoes and garlic and cook for another 2-3 minutes.
Drop in the chicken stock to deglaze the pan and get up all of the tasty spiced from the bottom. Turn the heat off. Then add yogurt.
Serve atop basmati rice.