Remove the ends of the okra and cut the okra into pieces 1½-2 centimeters thick. Set aside.
Heat a dry frying pan over medium heat and roast the peanuts in it for 8-10 minutes, stirring. Coarsely grind the peanuts in a mortar and set aside.
Heat the oil in a wok over medium heat and fry the mustard seeds in it. After 1 minute, add the curry leaves and rawit peppers. After another 1 minute, add the okra, turmeric powder, chili powder and salt and cook, stirring, for 5 minutes.
Raise the heat, squeeze 2 lime wedges over the okra and fry the wedges in the wok while stirring. After 5 minutes, add the coarsely ground peanuts, sugar and the garam masala and fry for a further 2 minutes.
Turn off the heat and add in the coriander. Serve with the remaining lemon. Delicious with flat bread