Ingredients

• 250 gm - lady's fingers, chopped into 1 inch pieces
• 150 gm - thick fresh curds
• 1 stalk - curry leaves
• 2 - whole dried red chillies
• 1/2 tsp - mustard seeds
• 2 pinches - asafoetida powder
• 1 tbsp - oil
• Oil for deep frying
• Salt to taste
• Grind to a Paste:
• 2 - green chillies
• 1/2 cup - coconut, grated
• 1/2 tsp - cumin seeds

How to Make Vendakka Kichadi

• Heat oil and deep-fry lady's fingers till crisp. Drain and keep aside on absorbent paper till required.
• Heat oil in a heavy pan, add mustard seeds and allow to splutter.
• Add asafoetida, curry leaves, red chillies and then the paste.
• Stir fry for a few seconds and add curds, stirring continuously.
• Allow to boil and thicken a bit.
• Add lady's fingers, stir, resume boiling and take off fire.
• Garnish with chopped coriander.
• Serve hot.