Thinly slice each okra length wise in six parts. Spoon out the seeds where you can.
Heat non-stick wok, add oil till it’s at least 2-3 inches deep. To check if the oil is hot enough, drop an okra. If it rises, the oil is ready
Bring heat to medium-low and fry the okra in batches. Don’t overcrowd the pan. Fry it till it browns slightly and becomes a deeper forest green.
Drain on a paper towel and let it cool.
Season with salt, coriander powder and lemon.