Bhindi pachaddi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 300 g - lady finger (washed and cut into small pieces)
  • 1/2 grated - coconut
  • 3 tsp - mustard
  • 4 - green chilli
  • A small piece - tamarind, size of lemon
  • a small bunch - curry leaves
  • salt
  • 1/2 tsp - turmeric powder

How to Make Bhindi pachaddi

  • Soak the tamarind in warm water for 10 minutes. Squeeze the juice and remove the sediments.
  • Pour the tamarind juice on the lady fingers in a separate vessel till the vegetable gets completely soaked.
  • Add salt and turmeric powder to it and put on low flame.
  • Put the grated coconut, mustard and green chillies into a mixer and grind into a thick smooth paste.
  • Once the smell of tamarind disappears from the vessel that is kept on low flame, add the coconut paste into it.
  • Generally it will take 15 to 20 minutes for the smell of tamarind to disappear.
  • Remove the vessel from flame when the coconut paste gets mixed well with the vegetable.
  • Add curry leaves and serve.