Pluck parsley leaves, chop not too small. Cut garlic into slices, squeeze lemon. Rinse okra, remove stalks and cut pods into finger-width pieces. Heat oil in a frying pan and fry pods, turning throughout, until hearty brown. Add garlic and sauté over medium heat, stirring, for 1 minute. Stir in the juice of one lemon and the parsley, season the whole thing vigorously with salt and freshly ground pepper, and bring to the table on the spot.
Season with chili to taste. Serve the vegetables as an entrée with pita bread or as a side dish with lamb chops.