Preparation Time: 20 minutes
Wash and dry the okra thoroughly. Cut into 1-2 inch pieces. Heat 2 tablespoons of oil in a pan and fry the okra until lightly browned. Remove and set aside.
Dry roast the peanuts, sesame seeds, and dry coconut until golden brown. Let them cool and then grind into a fine paste with a little water.
In the same pan, heat the remaining oil. Add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Let them splutter. Add curry leaves, green chilies, and sliced onions. Sauté until the onions turn golden brown. Add ginger-garlic paste and sauté until the raw smell disappears. Add red chili powder, turmeric powder, and coriander powder. Mix well. Add the ground paste and cook for a few minutes until the oil starts to separate. Add tamarind pulp, salt, and a little water to adjust the consistency. Bring to a boil.
Add the fried okra to the gravy. Mix well and cook for another 10-15 minutes until the okra is tender and the flavors are well combined.
Garnish with chopped coriander leaves and serve hot with biryani, steamed rice, or chapati.
