Wash the okra thoroughly, then pat it dry to remove any excess moisture. Cut the okra into small pieces and set them aside.

For tamarind water, soak golf ball-sized (approx 50 gm) tamarind in a cup of warm water for 15 minutes, squeeze out as much pulp as possible, strain through a fine-mesh sieve, and use the liquid in the recipe.

Heat a skillet with 1 tbsp of oil on high heat.

Add the okra and stir-fry them for 8-10 minutes until slightly golden. Remove from skillet and set aside.

Using the same skillet, heat the remaining 3 tbsp of oil over medium-high heat.

Add the chopped onions and cook until translucent, stirring occasionally.

Add the chopped tomatoes and cook until the tomatoes are soft and oil leaves the sides of the skillet.

Mix the red chilli powder, salt, turmeric, and coriander powder. Sprinkle some water to prevent the masala from sticking to the skillet.

Add the tamarind water and stir. Cook for 2-3 minutes.

Mix in the desiccated coconut and cook for another minute.

Add the okra, stir and mix to combine.

Reduce the heat, cover and simmer for 5-10 minutes.

Turn off the flame and serve hot with roti or rice as a side dish.