Start by washing and drying the Okra, then place in a flat dish, spread them not to be stacked on each other and drizzle on top with the vinegar. Place in the sun for an hour.
Next step is making the rice. Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 22 minutes, stirring 2-3 times while cooking, until rice has softened but still a bit al-dente.
Remove from the heat and place in a colander to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and serve.
Back to the okra, take a large sauté pan and place on medium fire. A minute later add the oil, wait for another minute to heat up and add the onions, sauteing for 4-5 minutes until softened. Add the garlic and curry powder with the dry coriander and mix well for about 30 seconds until fragrant. Immediately toss in the okra, peppers, the remaining 2 tablespoons of the vinegar and sauté until a bit charred, about 10 minutes.
Increase the heat, add the tomatoes and toss for 2 more minutes. Add the cherry tomatoes and the parsley, season with the salt and pepper and mix well.
Once the okra has cooled a bit, mix with the rice garnish with the chilies and serve.