Puree garlic and ginger in food processor to a smooth paste. Heat oil in sauté pan over high heat until almost smoking. Add onion and pinch of salt. Sauté until translucent over medium-high heat for approximately 5 minutes, stirring frequently to avoid burning. (The salt helps the onions sweat quicker.) Add the ginger-garlic paste and sauté until both paste and onions are golden brown, about 2–3 minutes. Add cumin, turmeric powder, and half the cilantro. Sauté for 1 minute. Add tomatoes. Cook over medium high until tomatoes start to break down, about 2–3 minutes. Add ½ cup water and okra. Cook until okra is tender and water starts to evaporate, about 3–5 minutes. Add salt to taste, garnish with remaining fresh cilantro, and serve over rice.