Cut the okra into 1.5 cm long pieces. Whip curd with turmeric and keep aside.
Heat oil and season with mustard seeds, fenugreek seeds, red chillies and curry leaves.
When the mustard seeds pop, add the onions and green chillies. Saute well.
Add the okra and fry well. Finally add the whipped yogurt, salt to taste and simmer on low heat.