Put the okra in a deep bowl, cover with water. Add 3 tablespoons of vinegar. Set aside for 10 minutes. This is to clean and remove the fuzziness of okra.

Rinse in a colander.

Trim the stem end of each okra with a small, sharp knife. Trim as if sharpening a pencil to obtain a conical shape. If you cut too much and you can see the little holes in the okra, discard that okra, as it will get slimy when cooked.

Peel and chop the onion.

Clean the seeds of the peppers and chop well.

Slightly heat a pot. Add the olive oil and the onions. Sauté until the onions are translucent. Use a wooden spoon not to damage the okra.

Wash, peel and chop well the tomatoes. Add and mix until well done and almost mashed.

Add 200 milliliters of boiling water and the lemon juice.

Also, add the okra and mix slowly and cook over low heat, close the lid. Do not over cook.

Add salt and sugar when the dish is almost ready. Taste an okra to check.