Chop okra into 2 to 3 pieces. Heat 1/4 cup vegetable oil. Add fenugreek seeds and cumin seeds. Cook over low heat. When the seeds crackle, add the chopped okra and grated coconut. Add salt and a pinch of vegan sugar. Sprinkle few drops of water from time to time. When the okra softens add chopped coriander leaves.