To begin, preheat your oven to 180°C (350°F). While the oven heats up, ensure the okra is completely dry. Pat it with a paper towel if needed, as any moisture will make it slimy during cooking. Trim the ends and cut the okra into 1 inch pieces.

Spread the cut okra on a baking tray, drizzle with 1 tablespoon of vegetable oil, and lightly toss to coat. Roast in the preheated oven for 15-20 minutes, or until lightly browned and no longer sticky. This method helps reduce the slime typically associated with okra.

In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle and pop for 30 seconds. This tempering adds a deeper flavour to the dish.

Add the sliced onions and sauté for 5-6 minutes until they turn golden brown. Stir frequently to ensure even browning, as the caramelized onions contribute to the dish's sweet and savoury base.

Next, add the green chilies and chopped tomatoes. Cook for 3-4 minutes until the tomatoes soften and start to break down, forming a thick, flavourful base for the spices.

Sprinkle the ground coriander, turmeric powder, red chili powder, and salt over the mixture. Stir well to combine, and cook for 2-3 minutes, allowing the spices to bloom and infuse the dish with their fragrance.

Add the roasted okra to the skillet and gently toss to coat the okra in the spiced tomato-onion mixture. Be careful not to stir too vigorously, as this can cause the okra to break. Continue to cook for another 5 minutes until the okra is fully tender and all the flavors meld together.

Finish by sprinkling garam masala over the okra and stirring gently. Garnish with fresh cilantro and serve hot with roti or steamed rice. For added freshness, serve with lemon wedges on the side, allowing each person to adjust the tanginess to their taste.