First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the super flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes. Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala. Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once. Add a cup or more of water. Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done. Serve hot with rice.