First prepare the okra by cutting them diagonally into 1.5 cm (¾ inch) lengths. Set aside.
Heat the oil in a nonstick wok or frying pan, add the onion and stir-fry over a medium heat for 5–6 minutes until softened.
Add the mustard seeds, cumin seeds, red chillies and curry leaves and stir-fry over a high heat for 2 minutes.
Stir in the okra and turmeric and continue to stir-fry over a high heat for 3–4 minutes.
Remove from the heat, sprinkle over the coconut and season well. Serve immediately with steamed rice, Parathas (see