In North India normally this vegetable is cooked stir fried or sauteed with no water added. But in East and South India okras are cooked in a gravy also. Here it is made as a very simple dish using the ingredients shown in the first picture and other spices were added while cooking - turmeric, coriander powder and salt. I ran out of tamarind :( and had to make to do with Kokum, another souring agent, and actually the taste came out even better than I had anticipated.
