Wash okra thoroughly and place it on sieve until water dries up completely or clean with a dry cloth. Remove the stalk and seeds of okra. Cut into ½ inch round pieces.
Take oil in a pan and place it on flame for heating. Add cumin seeds, rei and asafoetida in heated oil. After suating for while add chana dal and urad dal. When dals become little brown add green chilly, ginger paste, turmeric powder, coriander powder and sauté the masala for few minutes. Now add okra, mango powder, red chilly powder and salt. Stir the okras until they coated nicely with the masala.
Cover the pan for 2 minutes and cook on medium flame. Open the lid and check the sabzi. Cover again and cook for 2 more minutes. Stir and check again. Okra has got tender, add coconut into it. Cook for 1-2 minutes more. Also add coriander into it.
Coconut okra is ready, take it out in serving bowl and garnish with green coriander. Serve nariyal bhindi with chapatti, parantha or rice as side dish and enjoy eating.
Don’t cut wet okra, clean it with a dry cloth first. If you make sabzi from wet okra it comes out greasy after getting cooked.