Dry bhindi completely. Trim edges and cut vertically into four pieces. Heat oil in a kadai. Add mustard seeds and once they start to crackle add green chillies and onions. Sauté till translucent and add sliced bhindi.
Stir and cook covered till bhindi is almost done. Ensure that no water is added. Add red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Mix well and cook for two minutes. Add scraped coconut and mix well. Cook for another two minutes.
Serve hot with chapati.