First clean the okra. Wash or rinse them well.

If you have enough time then let it drain and let them dry out completely. If you are in rush, wipe them using kitchen towel or paper napkin.

Cut the both ends (head and tail part) and discard. Slice them into 1 inch long pieces.

Also cut the capsicum into strips and prepare rest of the ingredients.

Heat 1 tablespoon of oil in a pan on medium heat.

Once hot add sliced bhindi and little salt.

Stir and let it cook. As it gets cooked, it will become darker in color and will shrink in size. It took me 12-14 minutes.

Remove it to a plate and keep it aside.

In the same pan, heat the remaining 1 tablespoon of oil on medium heat.

Once hot add cumin seeds and let them sizzle.

Then add chopped green chili and ginger paste. Saute for a minute.

Then add capsicum and grated coconut. Mix well.

Cook till capsicum gets cooked. By this time coconut will also get some brown color. It will take only 5-6 minutes.

Then add red chili powder, coriander powder, turmeric powder and salt. Mix well, and sprinkle about a tablespoon of water. So spices do not burn. Cook for a minute.

Add cooked okra. Mix well and cook for 2 minutes or till the okra gets heat up.

Finally add lots of chopped coriander leaves. Mix well

and turn off the stove.