Grind coconut, green chilies, and a little water in a mixer grinder to form a paste.

Set the coconut paste aside in a bowl.

Heat oil in a pan or kadai.

Add mustard seeds, urad dal, and curry leaves to the hot oil. Allow them to splutter.

Add chopped onions and grated ginger to the pan and sauté until the onions soften.

Add okra, curry leaves, and salt to the pan.

Cover the pan and cook until the okra is tender.

Add the coconut-green chili paste to the okra.

Mix well and cook for another 5-10 minutes, allowing the flavors to meld.

Turn off the heat and serve hot.