Cut the tomato 8-12 pieces. Keep aside.
Mix the coriander powder, chilli powder and turmeric powder with a little water to form a paste. Keep aside.
Heat oil in a pan.
Add the sliced onion and saute till light brown.
Add the ginger- garlic pastes and green chillies and saute till raw smell goes.
Tip in the spice paste and saute till oil separates.
Add the lady's finger and saute for 2 minutes.
Add the tomato and saute till it becomes soft.
Add the third extract of coconut milk along with some salt.
Cover and cook on low heat till the lay's finger is cooked through.
Add the second extract of coconut milk and bring to a boil.
Add the first extract and mix well.
As soon as you see it bubble up, switch off heat.
Add garam masala powder and mix well. Tempering Heat oil in another pan.
Add the mustard seeds.
When they start to splutter, add the shallots and curry leaves.
Fry till shallots turn light brown in colour.
Switch off heat.
Pour this over the curry.
Serve hot with rice.