Set the IP to a saute mode and heat 2 tsp of oil.
Temper cumin seeds, add garlic and onions.
Now add okra and cook for a minute till okras start to brown a little.
Add spices, tomatoes, and salt and mix well.
Allow it to cook for a minute and turn the cooking mode to pressure cook.
Close the lid, seal the vent, and set the pressure cooking time for a minute in low pressure. The pressure will build with the liquid released from okra and tomatoes.
After the cooking time, QPR immediately and open the lid.
If you see some liquid, press the saute button again and cook till the water dries out. Always stir the veggies gently at this point.
Add garam masala and cilantro, and lime juice if needed.
Gently stir the okras and turn off the instant pot saute mode.
Keep the IP open for five minutes and then serve the okra masala. [In the Instant Pot Method, you can also add a tablespoon of roasted gram flour or chickpea flour and 1/2 tsp of more dry mango powder if the okras feel little sticky after cooking.]
Enjoy with roti, rice or naan.