In a small bowl, combine crushed coriander seeds, mango powder, coarsely crushed roasted peanuts, and salt. Set aside.

Wash the okra, pat dry, trim the ends, and slice into long slits. Transfer to a bowl.

Sprinkle turmeric, red chilli powder, and cumin powder over the sliced okra. Toss well to coat evenly and set aside.

Heat mustard oil in a large skillet over medium-low heat. Add black mustard seeds and carom seeds, allowing them to sizzle.

Stir in the dry red chillies and curry leaves quickly to prevent burning.

Add the seasoned okra to the skillet, drizzle with lemon juice, and stir well. Cook for approximately 10 minutes until the okra is tender and slightly crispy.

Sprinkle the prepared peanut-spice mixture over the okra, mixing thoroughly. Cook on low heat for another 5-7 minutes to allow the flavors to meld.

Serve hot as an accompaniment to dal, rice, or roti.