firstly, in a large kadai take 1½ cup tamarind extract, large piece jaggery, 3 green chilli, ¼ tsp turmeric, few curry leaves and 1 tsp salt.
get the tamarind water to boil.
now add 10 bhindi and mix well.
cover and boil for 10 minutes or till bhindi gets cooked well.
further add 1½ cup toor dal and ½ cup water adjusting consistency.
boil for 3 minutes or till the consistency is achieved.
now prepare the tempering by heating 2 tsp oil in small kadai.
add in 1 tsp mustard, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves. allow to splutter.
pour the tempering over sambar and add 2 tbsp coriander leaves.
finally, give a good mix and serve bendekai huli / bhindi sambar with hot steamed rice.