Heat a pan over medium-heat, and then add the oil. When the oil is hot, add cumin seeds and sauté for a minute. Add onion and sauté for about 10 minutes. Add the chopped garlic and chili Serrano and sauté for additional two minutes. Add spices: California chili, turmeric, Amchur, sea salt and sauté for a minute. Add the fresh okra and sauté for a few minutes until the okra is coated with all the spices. Add the chopped tomato and mix in. Cover the pan and lower the heat. Cook for 30 minutes and stir frequently to prevent burning. At the end of cooking, add the Anardana and cover and cook for five minutes. Last, add black pepper and sauté. Serve hot.