First, wash and trim the ends of the okra, then cut them in half. Fry them in a pan and set aside in a bowl. Then, slice the garlic cloves and prepare some curry leaves, fresh or dried, whichever you have.

Next, in 2 tablespoons of oil, fry the chopped onion and add 1/4 teaspoon of mustard seeds. Then add the sliced garlic and a few curry leaves.

Also add 1/4 teaspoon of fenugreek seeds and the same amount of fennel seeds.

Once sautéed, mix with the okra and add 1/4 teaspoon of turmeric powder and 1 1/2 tablespoons of curry powder.

Then, add the coconut milk and tamarind juice. Add salt to taste and stir well.

Cover and let it cook for 3 to 5 minutes. After that time, stir again and cover for another 3 to 5 minutes. Serve and enjoy!