Cut okra into long pieces.
Apply some salt and turmeric to it and set aside. (This step reduces the sliminess of okra when cooked).
Heat oil and add mustard seeds.
When they start popping, add asafoetida, curry leaves(optional), green chillies slit into halves.
Add the okra and mix well.
Fry for 2-3 mins and then close the lid and let it cook on medium heat.
When it is cooked, sprinkle the fresh coconut on top and take off the heat.
Serve hot as a side with rice or chapatis.