Wash the ladysfinger and pat dry. Chop into medium sized pieces.

Heat oil in a large fry pan and shallow fry the ladysfinger till the sliminess is gone. Set aside.

In a saucepan, add ingredients from onion to salt with roughly 1 cup of water and bring to boil. Keep cooking till the whole mixture gets cooked.

Peel the tamarind well, discard its waste. Pour in the tamarind water and continue to cook. Add water as required.

When cooked, add in the ladysfinger and cook for around 5 minutes for the vegetable to incorporate into the curry.

Temper - heat oil, splutter mustard seeds and fry curry leaves for a couple of seconds - and pour into curry.

Serve this tangy and spicy curry warm with rice!!!