Ingredients
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1 Tsp Jeera
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2 Green chilies
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1/4 cup Fresh coconut
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Oil
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Mustard seeds
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Hing powder
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1/2 Tsp Turmeric
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300 gms Chopped bhindi
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Salt
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1/2 cup Beaten curd
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OilFor Tadka:
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1 Tsp Urad Dal
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Curry leaves
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1 Red chilli
About
Bhindi Pachadi is a South Indian dish made with okra (bhindi) cooked in a tangy yogurt-based gravy. Seasonings like mustard seeds, curry leaves, and green chilies are often used to enhance the flavor profile. This dish offers a delightful balance of flavors and textures, with the yogurt adding a refreshing contrast to the crispy okra. It’s commonly served as a side dish with rice or roti in South Indian cuisine.
Steps
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1
Done
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To a mixer jar , combine jeera , chopped green chilies and fresh grated coconut to form a coarse mixture for the pachadi masala. |
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2
Done
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To a pan , add oil , mustard seeds , asafoetida (hing) , turmeric (haldi) , pinch of salt and chopped ladyfinger (bhindi) and cook well. |
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3
Done
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As the ladyfinger softens , add pachadi masala , cover utensil with lid and cook well for 5mins. |
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4
Done
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Turn off the heat , add beat curd and mix. |
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5
Done
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Lastly, saute urad daal , curry leaves and dried red chilies into oil to temper. |
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6
Done
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Add the tadka to the bhindi mixture and serve with steamed rice. |
