Cut the okra into 1 cm long pieces and fry in a little oil till the raw smell goes. Grind the coconut and green chillies to a paste. Add 2 pinches of mustard seeds to the paste and grind for 30 seconds. Soak the tamarind and extract the juice.In a sauce pan, add the tamarind juice ,okra, salt to taste and a pinch of turmeric and cook till the raw smell of tamarind goes. Add the ground coconut paste and reduce to a boil. Don't overcook. Season with mustard seeds, methi seeds and red chilli. You may add a little jaggery/sugar to enhance taste.Goes well with plain rice and pappad.