Trim and discard any stems from the okra. Slice the okra into 1/2-inch-thick pieces. Heat the oil in a wok or large stainless-steel skillet over high heat, add the mustard seeds, cover the wok, and give it a gentle shake a few times. Once the seeds pop, uncover the pan and immediately stir in the garlic and fry for 10 seconds. Add the onion and sauté for 2 to 3 minutes until soft, then stir in the okra and fry for 2 minutes.

Sprinkle the garam masala, turmeric, cinnamon, cayenne, and salt over the okra and stir-fry for 2 minutes. Pour in 2 tablespoons of vegetable broth and cover the wok. Turn the heat down slightly to medium-high. With the wok covered, cook the okra for 12 to 14 minutes, occasionally uncovering and stirring the okra.

Occasionally during the cooking, check to see if the vegetables are sticking to the bottom of the wok; if so, add a tablespoon of water and stir. Cook the okra until it’s tender and some of the natural sliminess has reduced slightly. Uncover, stir in the tomatoes and the amchur powder or lime juice (or use both for extra-tangy okra), and fry for 2 more minutes, stirring frequently. Taste and season the okra with more amchur or lemon juice if desired. Remove from heat, sprinkle with a big pinch of garam masala, and serve with bread or rice.