Wash the okra, pat it completely dry, then trim the ends and slit each pod lengthwise.

Heat half the oil in a kadai and add the cumin seeds, letting them sizzle until fragrant.

Add the okra and fry over medium heat, stirring occasionally, until it is tender and no longer sticky or slimy.

Transfer the fried okra to a plate and set it aside.

Add the remaining oil to the same kadai and sauté the chopped onions, stirring frequently, until golden brown and softened.

Add the ginger-garlic paste and green chilies, and cook, stirring constantly, until the raw smell disappears.

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt, and cook until the oil visibly separates at the edges of the masala.

Return the fried okra to the kadai and toss gently to coat it evenly in the masala.

Cover the kadai and cook on low heat, letting the okra fully absorb the masala.

Turn off the heat, sprinkle in the amchur powder and garam masala, and let the dish rest so the flavors settle.

Garnish with chopped coriander leaves and serve hot.