To begin making the Bhindi Huli Recipe (South Indian Style Tangy Okra), wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside. Cube onions and keep aside.
Heat oil in a large deep saucepan and once hot, add mustard seeds. As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.
Add in the turmeric powder, red chilli powder and sambar powder (you can omit this or use any curry powder you have). Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.
Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.
Add as much or as little tamarind for flavoring depending upon how sour you want your curry. Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.
Taste in between and add salt or more tamarind according to your taste. Remove from heat and serve as a side dish with your meal.
You can serve Bhindi Huli Recipe (South Indian Style Tangy Okra) along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.