wash and dry okra. chop them into 2-3 cm length pieces after discarding the ends
Heat 2 tsp oil in the pan, add okra, dry mango, and allow it to cook in low-medium flame for about 10 -15 mins. Add turmeric, and sprinkle salt after 5 minutes. Stir occasionally. If you stir often, the okra pieces will turn out sticky.
While okra is getting cooked, prepare the mixture for gravy. Heat 1 tsp oil, add urad dal/lentils, fenugreek, cumin, red chillies, and sautee until lentils turn golden.
In a blender, add coconut, spices mixture, tamarind, jaggery, and water. Blend until smooth.
Pour the gravy to a deep bottom pan. Bring it to boil along with salt.
Adjust the spices, and add okra.
Close the lid and turn off the stove.
Prepare the tempering with mustard seeds, and curry leaves. Heat oil add curry leaves, mustard seeds and let the mustard seeds crackle. Mix it to the gravy before serving.
Serve hot along with rice or roti.