Grind coriander leaves, tamarind paste, dry red chillies, coconut, roasted chana dal, and jaggery into a smooth paste.

Heat oil in a pan, add mustard seeds, and let them crackle.

Add curry leaves and dry red chilly, and let them crisp up.

Add sliced lady finger (bhindi) and roast until sliminess is gone and edges start to brown.

Add the ground paste and 1 cup of water and let it boil; it will thicken quickly.

Once it thickens, add salt and another 1 cup of water and let it boil again until it thickens.

Serve hot with phulka or steamed rice.