Ingredients

• 1/4 kg - vendakka/okra/ lady's finger (about 15), cut into fine rounds
• 1/4 cup - coconut
• 1/2 tsp - mustard seeds
• 1/2 tsp - jeera/cumin
• 1 - green chillies
• 1 cup - curd/yogurt
• 1tsp - mustard seeds for seasoning
• 1 - red chillies for seasoning
• Curry leaves - a few
• 1-2 tsp - oil to saute
• Salt to taste

How to Make Lady's Finger Kichadi

• Heat oil in a pan.
• Add the okra to it.
• Cook, stirring occasionally till okra is cooked.
• You can close with a lid for a minute or two in between, to fasten the cooking process.
• Turn off the heat once it is cooked. If possible, cook till the okra is crisp. Keep aside.
• Grind together the coconut, mustard seeds, jeera and green chillies with a bit of water, into a smooth paste.
• Add this mixture to the yogurt, add salt and mix nicely.
• When it is serving time, mix the yogurt mixture and the okra nicely.
• Heat oil and season with mustard, curry leaves and red chillies.
• Add the kichadi to the pan and let it cook for a minute before serving.
• Serve hot with rice.
• Recipe courtesy: My Kitchen Trials