Prep the Okra: Thoroughly wash the okra pods. Wipe each one completely dry with a kitchen towel and let them air-dry for 15-20 minutes to ensure they are free of moisture. Trim off the tops and tails, then slice the pods crosswise into ⅓-inch / 1 cm thick rounds.

Dice the Aromatics: Peel and finely dice the onion to a size similar to the okra pieces.

Peel and dice the tomato.

Sauté Okra and Onions: Place a large, wide frying pan or kadai over medium-high heat and add the oil.

Once the oil is hot, add the sliced okra and diced onions.

Stir-fry for 12-15 minutes, stirring occasionally, until the okra loses its sliminess and starts to turn golden brown at the edges. Gradually reduce the heat as it cooks to prevent burning.

Add Spices: Once the okra is tender and browned, turn the heat to low.

Add the ground coriander, ground cumin, chili powder, and amchoor (if using).

Stir gently to coat everything in the spices and cook for 2-3 minutes until fragrant.

Finish with Tomato and Salt: Add the salt and diced tomatoes to the pan. If using lemon juice instead of amchoor, add it now.

Stir gently and cook for another 3-4 minutes, just until the tomatoes soften slightly.

Serve hot.

Do not overcrowd the pan. Use a large, wide pan and cook in batches if necessary to ensure the okra fries rather than steams.

Add salt only at the very end of the cooking process. Salt draws out moisture, which can contribute to sliminess if added too early.