Wash and pat dry okra.

Cut okra into half lengthwise, removing stems.

Heat oil in a heavy-bottomed pan over medium heat.

Add dry red chilies and chopped onions to the heated oil.

Sauté the onion over medium heat until golden brown.

Add chopped okra, ground peanuts, coriander powder, red chili powder, turmeric powder, and salt.

Stir to combine all ingredients well.

Cover the pan and cook over low heat until okra is cooked and tender.

Halfway through cooking, open the lid and stir gently.

Partially cover the pan with a long ladle to allow moisture to escape and prevent sogginess.

Cook until okra is completely done.

Remove the lid and check for doneness.

Add dry mango powder (amchur), stir to combine, and cook for another minute.

Check salt and spice levels, adjust to taste, and turn off the heat.

Transfer to a serving bowl and serve with Tawa Paratha or Phulka.

Pack for work or kids lunch box.