Wash the okras and pat dry using a paper towel. I laid down all the washed okras in a dry paper towel and then pat dry each of them using another paper towel. It is very important that there is no water content left in the okra and it is really dry when we start cutting them.

Cut off both the ends of each okra (which includes the thick stem) and slice the okras in round thin slices, keep aside.

Heat enough oil in a wide pan and when the oil is really hot, add the sliced okras.

Fry in medium heat for about 12 minutes or until the okra is lightly fried and the slices are not sticking to each other anymore. Make sure you don't stir the okra in between. As the okra slices gets fried the bright green color would fade, and the slime would evaporate by itself.  If you stir in between it will make the dish mushy, so make sure you don't stir the okra until they are fried enough and not sticking anymore.

Once the okra is lightly fried, you can gently flip them using a dry spatula and fry for another 2 minutes or until the okra is lightly browned.

Add the salt and garlic powder, gently mix and fry for another few seconds.

Gently transfer the fried okra from the pan before they get burnt out, to a bowl or plate lined with paper towels so they will absorb the excess oil if any oil is remaining.

Sprinkle with black pepper powder and serve hot with cooked rice for lunch or dinner!