Wash, dry, and cut the okras into 1-inch long pieces.

Heat coconut oil in a pan on medium heat.

Add mustard seeds and let them splutter.

Add curry leaves and let them splutter.

Add sliced onions and sauté until translucent.

Add grated ginger and slit green chili and sauté for a minute.

Add the cut okras and mix well.

Season with salt and sauté for around 10 minutes until half cooked.

Cover with the lid and let the okras cook well.

Once cooked, add the coconut milk and a cup of water and bring it to a rolling boil.

Switch off the flame and serve the Vendakka Stew with steamed rice or appams.