Okra - 1 small packet (about 10-15 small vendaikkai)
Tamarind - 1 small lime size
Coconut - 2 tblsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Jaggery - 1-2 pieces (per taste)
Dry red chillies - 1-2 (as per taste)
Mustard and uarad dal for tempering
Rice flour - 1 tsp
Coconut oil - 2 tsp
Salt to taste
Curry leaves - few
Trim okra and chop into 1/2 inch pieces.
It is important that the okra remains dry before you chop them. (This is true for all preparations of Okra)
Saute the Okra pieces in a pan of hot vegetable or coconut oil (about 1 tsp will do on non-stick pan) until the okra is coated with oil.
No need to fry these until brown.
Add about 1 cup tamarind water, turmeric and salt and cook the okra.
Add 1 piece jaggery half way through.
Meanwhile, grind the fresh coconut with raw jeera, mustard seeds, rice flour and red chillies to a fine paste.
Once the okra is cooked, add this paste to the okra liquid.
Adjust salt and jaggery to taste.
Let it simmer until the raw smell of coconut mixture goes away.
Put off the fire and temper with mustard seeds, urad dal, asafoetida (perungayam) and curry leaves.
I do the tempering in coconut oil.