Rub okra with salt (1/2 tsp) on a cutting board, rinse with water, and pat dry. Trim the ends and cut diagonally in half. Cut eggplants into bite-sized pieces diagonally and soak in water, then drain. Chop the onion coarsely.

Heat salad oil in a pot over medium heat. Add minced meat, grated garlic, and grated ginger, and stir-fry until the meat changes color. Add onion and eggplant, and stir-fry until coated with oil.

Add water and bring to a boil. Skim off any scum, then add diced tomatoes. Cover and simmer on low heat for 5–6 minutes.

Turn off the heat and add curry roux. Stir until dissolved. Heat again over medium heat, add okra, and simmer for 3 minutes until thickened.