Cook all the vegetables (except okra) in little water along with salt and turmeric until soft but not mushy
Heat 1 tbsp oil in a non stick pan and fry the okra pieces until lightly browned
Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside
Meanwhile dry roast coconut on medium-low flame until it turns into a dark brown color
The coconut should be thoroughly roasted till it’s almost burnt
Remove from heat, add coriander,chilly and fenugreek powders and continue roasting for 2 more minutes
Grind everything to a smooth paste along with 1 cup water
Take a big pan and add the ground paste, cooked vegetables and fried okra along with more water and salt
Simmer on medium flame for 5 -7 minutes
Add tamarind juice and bring everything to a slow boil
Reduce flame and allow the gravy to thicken
Heat 1 tbsp of oil in a pan and splutter mustard seeds
Saute shallots, dry red chillies and curry leaves
Pour the seasoning over the theeyal and mix gently