Place a deep wok or a deep pot on medium-heat. Further add oil to the pot. When the oil is hot, add in cumin seeds.
When the cumin seeds splutter add in curry leaves and serrano peppers. Let it sauté for a minute.
Add in okra/bhindi and stir. Let it cook on medium heat for 5 to 6 minutes. Do not cover. Moreover, Stir intermittently to prevent the okra from sticking to the pot. After 5 to 6 minutes are up add in salt and ground turmeric. Stir well and let it cook for another 8 to 10 minutes without covering it. Keep stirring intermittently.
After 8 to 10 minutes are up lower the heat from medium to low. Next add in red chili powder and stir well.
Then add in yogurt and water mix and stir continuously until the curry comes to a boil. Stirring continually is key to prevent the yogurt from curdling.
Once the curry comes to a boil turn the heat off, transfer to a bowl. Finally enjoy with steamed rice or roti.