Heat oil in a pan, i would particularly recommend coconut oil as this adds flavour and is traditionally used.

Splutter mustard seeds,dries red chillies, curry leaves. Once done add the green chillies and let it fry.

Add the thinly sliced okra, it has to be sliced thinly because i want it fried crisp. While frying you will notice that it gets all mushy and gooey, add enough oil and desist from stiring it too much.

Eventually it will get fried, with a couple having the brown colour of almost burnt okra. Add salt. At this point you can use this as a dish in itself i.e. an Okra stir fry.

Grind to coarse paste coconut scrapping, mustard and curd and add it to the fried okra. If the curd is watery use less than the amount specified. Add a little bit water while grinding if its too thick.

This curry is not the runny variety, its a thick curry so adjust the use of curds accordingly.

Add the paste to the fried okra and heat the curry. Do not boil as with thecurds present it will curdel.

Traditionally the mustard seasoning is added in the end. I however do it the other way around to decrease the workload. You can always fry the okra, add the paste and then add the seasoning.