This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.
Frozen shredded coconut can be found in Indian grocers.