Ingredients:

• 200 g – Okra
• Tamarind – Lime sized
• 4 tbsp – Coconut
• 6 – Green chillies
• 3 tsp – Mustard Seeds
• 2 tbsp – oil
• Salt – as required
• Turmeric powder – a pinch
• 3 tsp – Jaggery
• 1/2 tsp – Fenugreek seeds
• Curry leaves – a few
• Coriander – a few sprigs.

Method:

1. Finely chop the okra and roast in oil until it turns slightly brown and not crisp.
2. Add the tamarind pulp, salt, turmeric powder, curry leaves, jaggery and let it boil till raw smell goes.
3. Grind the coconut, green chillies and mustard seeds (2 tbsp) with water to make a smooth paste.
4. Once the okra is fully cooked in the tamarind pulp, add the ground paste and cook for 5-6 mins.
5. Do not add excess water.
6. Heat oil in a tawa and splutter fenugreek seeds and mustard seeds. Add to pachadi.
7. Garnish with finely chopped coriander.

Recipe courtesy of Subashini Karthik