Add 2 to 2.5 cups water, depending on the consistency you want in the bendakaya pulusu, slightly thin or thick.
Now strain the tamarind pulp through a strainer and directly add in the pan. Mix well.
Season with salt and stir. Cover the pan with lid and simmer on a low flame till the okra is cooked. Do check a couple of times when the okra is getting cooked. The okra just needs to be tender and cooked. Do not overcook and make okra mushy.
Now add 1/2 teaspoon jaggery powder or add as required. Mix again and simmer for a minute.
Switch off the flame and add 2 tablespoon chopped coriander leaves. Stir.