Vendakkya Pulincurry/ Okra in Tamarind Sauce

During my childhood mom used to serve me three dish with rice, a gravy,curd/yogurt and a stir fry.Now pickle is never counted here as it was a regular stuff on our dinning table and papadams used to be there atleast twice a week...and ya there was no cooking and reheating process at home...Everything was cooked and served warm...Until my marriage I never had to cook a full meal alone...My hus also had a similar life...So cooking atleast 3 times a day was unavoidable...and that too hus has the habit of eating anything other than rice for dinner...Everyday cooking sambar or recipes with ground coconut was too hectic especially when my little one wants me to read a book for him...or build a tower for him...So slowly I started to find recipes with not much work related with it and this is one such preparation...This is also apt for the dull and rainy days when the beam of sunlight is fighting with clouds to just have a peep outside and when you don't want to toil in the kitchen...

Vendakkya/okra/ladys finger- 6 to 8 no(Cut head and tail and then chop to half)

Tomato-1 no(Chopped)
Turmeric powder-1/4 tsp
Red Chili powder- 1 tsp
Salt to taste
Tamarind pulp- 1/4 tsp
Curry leaves- 1 sprig
Dry Red chili-1 no
Pearl onions-3 nos(chopped to small bits)
Mustard-1 tsp
Coconut oil-1 tsp

Method of preparation:
1. Heat a wok and add okra and tomato to it along with water,turmeric and chili powder.Cook till okra is tender.
2. Then add the salt, tamarind pulp,and cook it on medium flame for 5 minutes.Check for salt, add as needed. Turn off the heat.
3. Heat oil in a pan and splutter the mustard and chili. Add the onion along with curry leaves. Fry till the onion turns golden brown.
4.  Pour this seasoning over the gravy.Give a good stir and serve with steamed rice.

Notes:
1. This curry is more to watery side, so use water as much as u need.Addition of too much water and then the cooking to reduce it will result in mushy okra.