Ingredients: 14 -16 ladies finger (okra) cut into small rounds 2-3 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder 1-2 tsp. tamarind juice 1 tsp. jaggery 1 long spring curry leaves 1 tsp. chopped coriander leaves Salt to taste For Masala: 3/4 cup grated, coconut 1 tsp. bengal gram 1 tsp. black gram 1/2 tsp. cumin seeds 4-5 red chillies 1 tsp. sesame seeds 1/2 tsp. asafoetida 1 tsp. oil Method: Heat the oil in a pan and fry all the masala ingredients (except the coconut) until light brown. Grind to a smooth paste with coconut and little water. Heat the oil in a sauce pan, add mustard seeds, when it pops add okra, curry leaves and turmeric. Fry the okra until light brown. Add tamarind juice, salt, jaggery and mix well. Now add ground paste, little water and bring it to the boil. Simmer for 10-12 minutes until the gojju thickens. Garnish with corinader leaves Serve with chapatis or rice.