Sauté okra in duck fat until fork tender. Remove from pot, set aside.
To the pot, add everything from the oil down to the chili powder. Sauté over medium heat until the raw smell leaves the ginger and garlic, and the spices smell a bit toasted: about 5 minutes.
Add the jar of Minnesota mix, stir, and simmer over medium heat for 3 to 5 minutes just to drive a bit of the liquid off.
Add the okra back to the pot, stir, heat through.
Send to the table.
Notes
Instead of the frozen okra, you can use a fresh equivalent. You could try using home canned okra, though it may be too soft.The amchur / mango powder is a souring agent. Instead of that, you can use dried sumac, or 1 tbsp lemon juiceIf desired, serve garnished with some fresh, chopped coriander leaves (aka cilantro.)