Adapted from Madhur Jaffrey, "Dry" Okra
Gently wipe or wash the okra pods and allow them to dry. Chop off the stem end of each one, then slice the pods crosswise into 1/2 inch pieces.
Heat the oil in a large frying pan over medium-high heat (I prefer cast iron for this dish - nonstick is fine too). Put the cumin seeds into the hot oil and allow to sizzle for a few seconds.
Add the onions to the pan, stir to blend with the cumin seeds, and fry for 3 minutes. Then add the okra and fry for about 8 minutes. Keep the ingredients spread out in the pan, and stir frequently. Don't worry if you start to see slime in the middle of the process - it will disappear as you keep frying and stirring.
Reduce the heat to medium and continue frying for 3 to 5 minutes. Test the okra to see that it has softened to a nice consistency - a little firm, not mushy.
Add all the remaining ingredients except the cilantro to the pan (salt, cumin, coriander, amchur or lemon juice, and cayenne) Stir gently and cook for 5 minutes. Taste and adjust for seasoning.
Sprinkle the cilantro leaves over the top of the dish and serve.