Easy Bhindi Pachadi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Bhindi - 200 gms
  • small lime sized ball - tamarind (imli)
  • 1/4 tsp - turmeric powder
  • A pinch of jaggery (gur)
  • A pinch - asafoetida
  • Salt to taste
  • To grind:
  • 1/4 cup - coconut
  • 3 - green chillies (or according to taste)
  • 1/4 tsp - mustard seed
  • Seasoning:
  • 1 tsp - coconut oil
  • 1/4 tsp - mustard
  • 1/4 tsp - fenugreek seeds
  • 4 - curry leaves

How to Make Easy Bhindi Pachadi

  • Wash the bhindi and wipe with a cloth and cut into small pieces.
  • Extract juice from the tamarind by soaking the tamarind in some hot water and straining the same to remove impurities.
  • Add the cut bhindi to the extract.
  • Add turmeric powder, jaggery, asafoetida, and salt and place on the fire.
  • Let the extract boil till the raw smell is gone.
  • Grind the coconut, mustard and chillies to a fine paste and add to the boiling bhindi mixture.
  • Let it boil
  • In a kadai, heat some coconut oil, add mustard and fenugreek seeds and let it splutter.
  • Add to the pachadi.
  • Garnish with curry leaves.
  • Goes well with dosai, chapattis.