• Heat oil in a medium pan on medium heat. Remove this mixture into a small bowl to cool.
  2 teaspoons Oil, 1 tablespoon Chana dal, 1 tablespoon Urad dal, 1 teaspoon Mustard seeds, 3~4 Dry Red Chilies
• In the same pan, add chopped nethi beerakaya and tomato. Cover and cook till the veggies are fork tender, about 8~10 minutes. Remove the pan from heat and let cool.
  1 Medium Nethi Beerakaya aka Thai Okra or Silk Squash, 2 Medium Tomatoes, chopped
• Once cool enough to handle, grind the dal mixture first to a powder. Add the cooked veggies, tamarind paste, salt and blend to a smooth paste. Taste and adjust the seasoning accordingly.
  2 teaspoons Tamarind paste, To taste Salt

Make Tempering/ tadka (optional):

• Heat oil in a small pan. Add chana & urad dal, mustard seeds and dry red chilies. Cook until the dals turn golden and mustard seeds start to splutter. Pour over the chutney and mix well. Serve with rice or idli or dosa.
  2 teaspoons Oil, ½ teaspoon Chana dal, ½ teaspoon Urad dal, ½ teaspoon Mustard seeds, 1 Dry red chili