Ingredients:

• left over Coconut Chutney – 1/2 cup, approx
• curds – one and a half cup
• Okra (Bhendi) – 250 gm
• oil – to deep fry
• oil – 2 tsp for seasoning
• Mustard Seeds – 1 tsp
• Curry leaves few

Method:

1. Mix Chutney with curd.
2. Wash okra, wipe dry. Cut into 2 cm slices. Deep fry in hot oil till crisp.
3. Add the fried okra to curd mixture. Taste and add salt if needed.
4. Heat oil, season with mustard and curry leaves. Add to the Pachadi and serve as a side dish with rice and Sambar.