Method:
1. Grind coconut, shallots, green chillies and jeera to a smooth paste addling little water. Set aside.
2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.
3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.
4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.
5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.
6. Then add the fried okra and cook for a minute. Immediately remove from heat.
7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves and pour into the curry. Serve with rice.
