1. Wash the okra and pat completely dry with a clean kitchen towel. Let it air dry for 5 minutes if you have time, then trim the stems and tips and cut each pod into half-inch rounds.

2. Heat a cast iron or heavy-bottomed skillet over medium-high heat for 3 to 4 minutes until very hot. Add the oil and let it shimmer for 30 seconds.

3. Add the okra in a single layer without overlapping. If your skillet is too small, cook in two batches. Let the okra sit undisturbed for 2 minutes until the undersides develop dark char spots.

4. Toss the okra and spread it back into a single layer. Cook for another 3 to 4 minutes, stirring once or twice, until the pods are bright green with golden brown edges.

5. Add the diced onion and cook for 2 minutes, stirring, until the onion softens and turns translucent at the edges. The kitchen should smell sweet and savory.

6. Add the garlic, ground cumin, and ground coriander and cook for 30 seconds until fragrant. Toss in the halved cherry tomatoes and cook for 1 minute until their skins just begin to wrinkle.

7. Remove the pan from heat. Sprinkle with kosher salt and black pepper, then add the apple cider vinegar and toss to coat. The vinegar will sizzle against the hot pan and release a sharp, bright aroma.

8. Taste and adjust seasoning. Transfer to a serving dish and finish with flaky sea salt. Serve immediately while hot.