Okra With Amchur Powder

Amchur powder is made by pulverizing dried unripened mangoes. I used this recipe as my reference for this dish: http://beelittlefood.blogspot.com/2008/04/saut-okra-season-with-dry-mango-powder.html

I used fresh okra. I washed and carefully dried the pods, since I read that any extra moisture can make the okra more gooey. I also let the washed okra dry out on the cutting board for 5 to 10 minutes. I sliced the okra, and then stir fried them with minced garlic, and salt for a few minutes until the okra was soft but still retained some crunchiness (I forgot to put chili or curry powder). In the last 30 seconds, I added a tsp of anchur powder.