Heat oil in a pan and fry the mustard seeds for 2-3 minutes or until they start to pop. Add the chilis, curry leaves if available, onions, coriander, cumin, garam masala, turmeric and chili powder. Stir and cook until the onion is soft. Add the chopped tomatoes. Chop the potatoes and aubergine into small cubes and add to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender.