Ensure the washed okra pods are completely dry. Trim off the stem ends and tips, then slice the pods into 1-inch rounds.

Heat 1 tablespoon of oil in a wide skillet over medium heat. Add the sliced okra and cook uncovered, stirring occasionally, for 8 to 10 minutes until the pods turn slightly tender and the sticky sap reduces. Transfer the okra to a plate.

In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Add the chopped onions and cook for 4 to 5 minutes until translucent and light golden at the edges.

Stir in the ginger-garlic paste and cook for 30 seconds until the raw aroma fades. Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook for 4 to 5 minutes, pressing the tomatoes gently until they break down into a thick paste and oil begins to glisten at the edges.

Add the seared okra back into the pan along with the garam masala and amchur powder. Toss gently to coat the okra evenly with the masala. Cook uncovered for another 3 to 4 minutes until the okra is fully tender and heated through. Remove from heat and serve warm.