Soak tamarind in hot water for 10 minutes and extract the pulp and keep aside.Wash and pat dry the okra completely and chop it into 1-inch pieces and keep aside.
Heat the oil in a pan and add the cumin, mustard, urad seeds, channa dal, and curry leaves. Cook for a few minutes.
Now, add the onion and saute for 2-3 minutes or until the onion changes its colour.
Then add the chopped tomatoes, turmeric powder and salt and fry for few minutes.
Cover with a lid and cook until the tomatoes become soft and mushy.
Now add the chopped bendakaya/okra pieces and saute for few minutes.
Now add red chilli, coriander powder and saute for few minutes without burning the spices.
Add the tamarind water along with water and mix well. Adjust the spices and salt according to taste
Cover and cook over medium heat until the bendakaya/bhindi is nicely cooked.
Finally, add in the chopped coriander leaves before turning off the heat and serve with rice or roti.