Heat 1 teaspoon of oil in a skillet over medium heat.

Add carom seeds to the hot oil and let them pop.

Add chopped onions and saute until translucent.

Turn off the heat and add salt, red chili powder, turmeric, coriander powder, and dry mango powder.

Mix well and adjust seasoning to taste.

Set the spice mix aside to cool to room temperature.

Wash the okra well and make a slit down each lengthwise, being careful not to cut through the bottom.

Once the spice mix has cooled, stuff each okra with the mix.

Heat the remaining oil in a skillet on low heat.

Arrange the stuffed okra in the skillet, stuffed side up.

Sprinkle with salt and coriander powder (optional).

Cover and cook slowly on low heat for 15-20 minutes, checking to ensure they are not sticking.

If okra sticks, add a little more oil.

After 20-25 minutes, flip the okra one by one using tongs.

Cover and cook for another 20-30 minutes on low heat.

Serve hot with Indian flatbread, naan, or bread.