You will need
Vendaikkai/Lady finger - 10 ( cut into 1 inch pieces)
Small onions - 5-6 ( chopped lengthwise)
Garlic - 5-6 cloves
Tamarind - 1 big lemon sized ball
Sambhar powder - 2 tbsp
Asafoetida - 1 pinch
Oil - 3 tbsp
Red chillies - 3-4
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Vendhayam/Fenu greek seeds - 1/2tsp
Curry leaves - few springs
Salt - as needed
Water - as needed
Rice flour - 2 tsp ( optional)
Sarkkarai/Jaggery - 1 tsp (optional)
How you will make it
In a pan heat 2 tbsp of oil and saute vendaikkai pieces for a few minutes.This is to avoid curry becoming sticky.Saute the vendaikkai well, but make sure the color is not chnaged.Take them out and keep in a paper towel, let the oil drain. In the sam epan, add 1 tsp of oil and heat.Add mustard seeds, channa dal, vendhayam and fry until channa dal is golden brown.Now add curry leaves and red chillies.Saute for a few seconds and add sliced onions, garlic and saute until those are soft.Add fried vendaikkai and add sambhar powder , fry for 1 minute.Add tamarind pulp, needed water and salt.Let this boil until vendaikkai is fully cooked and sauce gets thicker.Now add a pinch of asafoedita and cook for few more minutes.Once you feel you got the correct consistency for the sauce, switch off the heat.Serve hot with rice.
Note : If you have trouble getting the right consistency, mix 2 tsp of rice flour in to 1/4 cup of hot water and add this into the boiling mixture.
Adding sarkkarai at the end of the cooking, gives that extra authentic taste.