Wash the okra thoroughly and then pat them dry using a clean kitchen towel. Make sure the okra are completely dry to prevent them from becoming slimy when cooking.

Trim the tops and tails of the okra and then slice them into rounds or lengthwise, as per your preference.

Heat oil in a large skillet or frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they start to change color.

Add the sliced okra to the pan, and lemon juice, and stir well.

Cook okra on medium heat, uncovered until it is no more slimy or sticky.

Now, sprinkle turmeric powder, coriander powder, red chili powder, and salt over the okra. Mix everything well to coat the okra evenly with the spices.

Once the okra is cooked, garnish with fresh coriander leaves if desired.

Serve hot bhindi fry as a side dish with rice or Indian bread.