Wash 100 g okra, dry it completely, then trim the ends and cut it into 2.5 cm (1 inch) pieces.

Finely chop 1.5 cups onion and mince 1 tablespoon garlic.

Whisk 1 cup plain yogurt with red chili powder, ground turmeric, 1 teaspoon ground cumin, ground coriander, dried mango powder, and garam masala until smooth.

Heat 1 tablespoon vegetable oil in a pan over medium heat, then sauté the cut okra for 5 to 6 minutes until lightly browned and less slimy.

Transfer the sautéed okra to a bowl, then add the remaining 1 tablespoon vegetable oil to the same pan.

Add chopped onion and sauté for 4 to 5 minutes until soft and golden. Add minced garlic and cook for 1 minute.

Reduce the heat to low and stir the seasoned yogurt mixture into the onion mixture. Cook for 2 to 3 minutes, stirring continuously to prevent the yogurt from splitting.

Add the sautéed okra and 1/2 cup water, then cover and simmer for 7 to 8 minutes until the gravy thickens and the okra is tender.

Stir in salt and the remaining 1 teaspoon ground cumin. Adjust the gravy consistency with a little water if needed, then serve hot with rice or roti.