Soak Tamarind in a clean water for 1/2 an hour, squeeze and filter the water and keep it aside.

Wash and wipe clean Okra & cut them into 1/2'' pieces

Take a Kadai, pour oil and when it is hot, add mustard seeds once they splutter add the other seasonings and roast them for a minute until they change colour.

Now add the cut okra into the kadai and roast them in a low flame, add the curry leaves now, fry them until they are cooked.

Add a tsp of salt when in process of cooking the vegetable cooks faster and gets coated with salt.

Add the Tamarind extract and add another 1 or 2 glasses of water until the okra is completely immersed, so the water stands an inch above the vegetable.

Allow it to cook until the raw smell seizes from it, now add the rasam powder and allow it boil another few minutes so that the Ghaatu (spiciness) of the powder decreases

Add jaggery and salt to taste, you can add water a little more to increase or decrease the quantity of the gravy.

If the gravy doesn't thicken take a tbsp of rice flour mix little water and make it into a paste and pour it into the gravy, within minutes the gravy thickens and now it is ready to serve

Serve with hot rice and a tsp of oil or with chapatis