Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice according to the package instructions or in a rice cooker. Once cooked, fluff the rice with a fork and set aside to cool.
Wash the okra and pat it dry with a kitchen towel. This step is important to prevent the okra from becoming slimy. Trim the ends and chop the okra into small pieces.
Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, chopped onions and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and cook until they soften. Add the chopped okra to the pan and sauté well.
Add spices like turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well to coat the okra and vegetables with the spices. Cook for another 2-3 minutes to let the flavours meld together.
Add the cooked rice to the pan with the okra mixture. Gently mix everything together, ensuring the rice is well-coated with the spices and vegetables. Be careful not to break the rice grains. Cook for another 2-3 minutes until the rice is heated through.
Garnish with fresh coriander leaves. Serve hot as is or with a side of raita or yoghurt.