Wash the lady’s finger really well and wipe it off with a kitchen towel such that no moisture remains. Chop the lady’s finger into equal-sized 1-inch pieces. Heat a pan with oil and start frying the chopped bhindi such that it shrinks and size and cooked fully. Set it aside.In another pan heat oil.

Once the oil heats up add in mustard seeds let it splutter then add in Dry Red Chilli and Curry leaves.

Next, add in the chopped shallots onions.

Fry till it shrinks next add in the chopped tomato and cook it releases oil.

Now add in the bhindi and mix well

Next in the sambar powder and salt and mix well. Cook for 2 mins.

Now add in the extracted tamarind water and mix well. If the gravy is thick you can add some water too, cook till it starts to get thick. Meanwhile grind the grated coconut with some water to a smooth paste and set aside and add to the Kuzhambu

Mix evenly and cook in a low flame till the oil separates and switch off the flame.