dry roast peanuts, coconut and sesame seeds till they turn fragnant.
blend to smooth paste after cooling completely.
in the same pan, heat about 3 tsp of oil and fry okras on medium flame. the okras has to turn golden brown. remove the bhindi and keep aside.
now in the same pan heat oil and add mustard seeds, cumin seeds, methi seeds. fry till they splutter.
time to add sliced onions and fry till they turn golden brown.
now add ginger-garlic paste cook this till raw smell is gone.
next, add red chilly powder, turmeric, coriander powder, green chilly, curry leaves and fry a minute. keep an eye on flame as the masala should not burn.
now to this add peanut and sesame seed paste prepared earlier.
add water to make a thin paste. you might have to add almost a cup of water here.
cook this on a slow flame for 30 minutes. after 30 minutes the oil floats from the sides. keep stirring in between so that it doesn't burn from bottom.
then add chopped coriander, tamarind juice, jaggery, salt
once it comes to boil add fried bhindi and cook this on a slow flame for 5 minutes.