Heat two tablespoons of oil in a kadai. Add garlic and sauté till golden. Add ladyfinger pieces, stir well and cook uncovered for three to four minutes.
Heat two teaspoons of oil in a small pan. Add red chillies, mustard seeds, fenugreek seeds, coriander seeds and sauté till lightly coloured. Grind this with coconut into a coarse paste. Add tamarind pulp and grind again.
Add the ground masala to the ladyfingers, stir well and cook for two minutes. Add two cups of water and salt to taste. Stir and cook till gravy becomes thick. Serve hot.