I have this recipe from my colleague, Lakshmi. This recipe can be used with both bhindi / okra or karela / bittergourd.
1/2 kg Bhindi/ okra chopped
Tamarind - lemon size soaked in 1/4 cup lukewarm water, extract juice upto 1 cup
2 tsps Curry Leaves
1 tsp Jeera / cumin
3-4 pods garlic crushed
2 tsps Methi / fenugreek seeds
1 tsp Mustard Seeds
2 tsps fresh coconut
(Roast methi and mustard, add coconut. Let cool and grind to a paste with little water)
Heat oil, add curry leaves, garlic and cumin.Add bhindi / okra, powdered spices, salt and mix till the spices and salt coat the bhindi pieces well. Cook till the bhindi is fried well, around 10-12 mins.
Now add the tamarind extract
Add the tamarind extract and coconut paste cook till it comes to a thick gravy consistency.
This is going to Chettinad special because this is a famous recipe of Tamil Nadu as well.