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300 g - lady finger (washed and cut into small pieces)
1/2 grated -
3 tsp - mustard
A small piece - tamarind, size of
a small bunch -
1/2 tsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.