Clean and Chop okra in 1/2 inch pieces. Add 1 tbsp coconut oil in a sauce pan and stir-fry okra for few minutes.
Grind coconut with green chilies,cumin seeds with little water to make a smooth paste.
Blend curd with 1 cup of water nicely to make buttermilk.
Add the grounded paste, turmeric powder, buttermilk in the sauce pan. Mix well and bring it to boiling point.
When it starts boiling add salt to taste, mix it well and remove from flame.
In a small frying pan, add oil and mustard seeds.
When mustard seeds splutter, add fenugreek seeds and curry leaves and fry for few seconds and add this to the curry.
Serve it warm with rice.