Thinly slice each okra length wise in 4-6 parts. Spoon out the seeds where you can.
Heat a non-stick wok, saucepan or skillet. Add oil until it’s 2-3 inches deep. Let it heat for a few seconds. To check if the oil is ready, drop an okra to see if it rises.
Bring heat to medium-low and fry the okra in batches. Don’t overcrowd the pan. Fry until it browns slightly and becomes a deeper forest green. Make sure it doesn't burn.
Drain on a paper towel. Season with salt and coriander powder, and gently mix well.
Top with lemon juice right before serving.
