Okra pachadi

 Lady's finger curd pachadi


Okra – 100 gms (tender) – trimmed and chopped into slightly thin roundels.

Thick curd – 100 gms

Oil – 1 tbsp

Jeera / cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Crushed ginger – 1 tsp

Green chilly – 1 no

Red chilly broken – 1 or 2

Salt – to taste


Wash and clean the okras. Now slice them really thin.


Heat oil. Splutter mustard and cumin seeds. Add the ginger and chillies and saute for a minute. Now add the chopped okra and fry well. Don’t add any salt or water but keep sauteing on low – medium flame, uncovered for 8-10 mins till the okra shrivels and turns slightly crispy. Add 1/2 tsp additional oil if required in between. The Okra must remain crispy till the curd is added. Turn the heat off 

Add the chopped coriander and mix well. Let the okras cool a bit. Now whisk the curd well. Add the sautéed okra from the pan to the curd and mix well.  Add salt just before serving, mix well and serve immediately



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