Rinse the rice thoroughly in water and soak it for 20 minutes. Then cook the rice with 2 cups of water, a pinch of salt, and a few drops of oil. Once cooked, fluff the rice and set aside.
Wash and pat dry the okra completely to prevent sliminess. Cut them into thin slices and set aside.
Heat 1 tablespoon of oil in a pan and sauté the okra slices on medium heat until they are lightly browned and no longer sticky. Remove and set aside.
In the same pan, add another tablespoon of oil. Add cumin seeds, and once they crackle, sauté chopped onions and garlic until they turn golden brown.
Add the chopped tomatoes, turmeric, chili powder, and salt. Cook until the tomatoes soften and the oil separates from the masala.
Add the sautéed okra to the tomato mixture, stir gently, and then fold in the cooked rice. Mix well to combine all the flavors.
Garnish with freshly chopped coriander. Serve the Okra Rice hot with yogurt or raita on the side.