Wash and dry the okra thoroughly.
Slice the tops off the okra, then make a lengthwise slit down the middle, being careful not to cut all the way through.
In a small bowl, mix cumin seeds, minced garlic, red chili powder, and salt. Add a teaspoon of water or oil to form a thick paste.
Stuff the spice paste into each slit of the okra.
Heat vegetable oil (or your preferred frying oil) in a skillet over medium heat.
Place the stuffed okra in the skillet and cook on medium heat for 3-4 minutes on each side, until golden brown and crispy. Adjust the heat as needed to avoid burning.
Continue cooking until all sides are crispy and the okra is tender.
Remove from the pan and drain on paper towels to remove excess oil.
Garnish with fresh coriander or mint if desired.
Serve hot with basmati rice or a tangy yogurt dip like raita for a refreshing balance.
