Heat vegetable oil in a wide pan over medium heat.
Once the oil is hot, add the okra, green chilies and fry until they are crisp (12-15 minutes).
Remove the pan from heat and let the bhindi cool down for 10 minutes.
Whisk chilled yogurt in a mixing bowl until smooth and creamy.
Add crispy fried bhindi, salt, roasted cumin powder, and haat masala powder and mix well.
Heat oil. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies to the pan and let them crackle for 4-5 seconds.
Pour the tempering over the raita and mix well. Serve!