Heat the vegetable oil in a large, deep skillet or pan over medium-high heat.
Add the chopped okra to the hot oil and saut for about 5-7 minutes, stirring occasionally. Cook until the okra starts to become tender but not crispy. Remove the partially cooked okra from the pan and set it aside.
In the same pan, add a bit more oil if needed. Add the cumin seeds and let them splutter.
Add the chopped onions and saut until they turn translucent and lightly browned.
Stir in the minced garlic, grated ginger, and green chilies. Saut for another 2-3 minutes until the raw smell disappears.
Add ground coriander, ground turmeric, red chili powder, and salt. Stir well to combine the spices with the onion mixture.
Return the partially cooked okra to the pan and gently mix it with the onion-spice mixture. Cook for another 5-7 minutes, or until the okra becomes tender and fully cooked.
Garnish the Bhindi Masala Fry with fresh coriander leaves and serve hot with lemon wedges as a delightful side dish to complement your main course.
