Warm the kadai with oil. Add thalippu (tempering) ingredients to the hot oil – mustard seeds, fenugreek seeds and curry leaves.
Add the sliced onions, okra and garlic pieces. Sauté it to remove the stickiness of the okra pieces.
Add the chopped tomato and sauté it with salt, turmeric and kulambu milagai powder.(or sambar powder).
Add the tamarind water.
Let it cook for 10- 15 minutes on medium heat till the vegetable is cooked.
You can serve it at this stage without the coconut paste but I like to add it to get some thickness. Grind the coconut with some water to make a smooth paste.
Cook on low flame for another 10 minutes until oil separates.
Serve it with steamed rice and appalam.