1. Take oil in a hot vessel and add cumin seeds. when cumin seeds sizzle add lady finger / bhindi pieces and little bit of salt. keep frying for few minutes, then add turmeric powder, hing / asafoetida and saute it for few minutes.
2. Now add coriander powder and little water. add tamarind pulp and let it boil for four minutes with lid on it.
3. After boiling add jaggery and boiled toor dal. after few minutes remove it from flame.
4. For tempering, heat oil in a pan, then add mustard seeds, fenugreek seeds, curry leaves and green chillies. saute it and when colour changes add it in the sambar. mix it and switch off the flame.