Wash, dry thoroughly, and slice okra into thin rounds to prevent sliminess during cooking.
Heat oil in a pan, add mustard seeds, and let them crackle and pop.
Add urad dal, cumin seeds, and curry leaves; sauté until dal turns golden brown.
Add sliced okra to the pan; stir well to mix with spices and cook.
Sprinkle turmeric powder, red chili powder, and salt; mix well for even seasoning.
Cook on low heat, stirring occasionally, until okra is tender and has reduced sliminess.
Mix in grated coconut, cook for 2 more minutes, then serve hot for added flavor.