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