In a cup, combine 450 ml of buttermilk with 2 tablespoons of flour and 1 tablespoon of roasted ground oats.
Stir well to create a smooth paste.
Add 4 washed, trimmed, and chopped green chilies, 1 inch of ginger, 4 teaspoons of coriander powder, 2 teaspoons of cumin powder, 1 1/2 teaspoons of turmeric powder, 2 tablespoons of washed and chopped coriander leaves, and salt to taste.
In a saucepan, heat the buttermilk mixture on low flame.
Cook until the mixture thickens, stirring occasionally.
Wash 400g of okra under running water.
Trim off the top and tail of each piece of okra.
Season the okra with salt and red chili powder to taste.
In a skillet, heat 4 tablespoons of ghee.
Sauté the seasoned okra in the ghee until cooked.
Add the cooked okra to the thickened buttermilk curry.
Cook for an additional 10 minutes.
In a small pan, heat some ghee and add 1/2 teaspoon of mustard seeds.
Allow the mustard seeds to splutter in the hot ghee.
Pour the tempered mustard seeds over the okra curry.