Bindi pachadi (ladies finger) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add chopped okra. Saute until the okra turns crispy and golden brown.
• STEP 2.Remove the okra from the pan and let it cool.
• STEP 3.In a blender, add the cooled okra, tamarind pulp, grated coconut, green chilies, and salt. Blend until smooth.
• STEP 4.In a separate pan, heat oil and add mustard seeds, urad dal, curry leaves, and dried red chilies. Fry until the mustard seeds splutter.
• STEP 5.Add the blended okra mixture to the pan and cook for a few minutes.
• STEP 6.Remove from heat and serve as a side dish or chutney.

Cooking Tips

• Make sure to wash and dry the okra thoroughly before chopping to prevent it from becoming slimy.
• You can adjust the spice levels by adding or reducing the number of green chilies.
• For a variation, you can add roasted peanuts or sesame seeds to the chutney.

Storage and Serving

• Bindi pachadi can be served at room temperature or chilled.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with rice, dosa, idli, or use as a spread for sandwiches.