I was introduced to this recipe by my friend, Shakila. She makes them for rice and also a side dish for chapatis.
We have about 4 ladies finger plant that has been producing some ladies finger.
I made this pachadi to go with radish toor dhall sambar, coconut thovayal and yellow pumpkin with coconut stir fry.
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| home grown ladies fingers |
6-8 medium sized ladies finger - wash and pat dry
1 medium size onion - chopped finely
2 green chilly - chopped finely
1/2 tsp of ginger chop fine
1 sprig of curry leaves
1/4 tsp mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of turmeric powder
1 cup of curd (I used buttermilk)
salt to taste
Method
1. Wash and pat dry the ladies fingers. Cut into small pieces. Set aside
2. Chopped onion and green chilly.
3. Next heat some oil and once hot, add the mustard seeds.
4. Once the mustard seeds starts to splutter, add in cumin seeds, fry for a few seconds.
6. Next add in onion and fry till soft.
7. Add in ginger and chilly and stir for a few more seconds. Add in curry leaves.
8. Add in chopped ladies fingers, stir fry well, add in turmeric and season with salt.
9. Fry till the ladies fingers are cooked and soft.
10. Remove from fire and let it cool.
11. In a different bowl whisked the buttermilk (curd) well, add in the cooked ladies fingers, mix well and vendakai thayir pachadi is ready to be served.
12. Goes well with rice and chapati.
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| Vendakai Thayir Pachadi |
Enjoy
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