Wash okra with water and allow them to dry completely.

Chop the dried okra into small pieces.

Soak tamarind in a cup of warm water, extract its juice, and set aside, discarding the pulp.

Heat sunflower oil in a non-stick kadai (wok).

Add mustard seeds to the hot oil and allow them to splutter.

Add white urad dal (split) and let it turn golden and sizzle.

Add curry leaves and dry red chillies, letting them sizzle for a couple of seconds.

Add the chopped okra pieces and cook uncovered until half-cooked and the sliminess disappears, stirring continually on high heat but carefully to avoid breaking them.

Grind fresh coconut and dried red chillies into a coarse powder in a mixer without water.

Once the okras are half cooked, add jaggery, salt, and tamarind juice.

Add a little water and cook covered until the okras are completely cooked and the water is absorbed.

Add the freshly grounded coconut paste to the okra pieces and cook on low heat for about 5 minutes until the raw smell of coconut goes off.

Switch off the heat and serve hot.