Cuisine: Andhra Pradesh state of India
Ingredients:
Lady’s finger – ½ kg
Coconut oil – 3 tablespoons + 1 teaspoon
Green chillies – 8
Tamarind – small lemon sized
Salt – as required
Garlic cloves – 6
Seasoning:
Coconut oil – 1 tablespoon
Channa dal (split Bengal gram) – ½ teaspoon
Urad dal (split black gram) – ½ teaspoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Curry leaves – 1 sprig
Method:
Wash the lady’s fingers and drain the water completely. Let them dry without any moisture before chopping. Then, chop them into thin slices. Heat 3 tablespoons of oil in a kadai / pan and add the chopped lady’s finger to it. Fry until the lady’s finger pieces become soft. Soak tamarind in little water for 15 minutes. In a pan, heat 1 teaspoon of oil and fry the green chillies until they turn slightly brownish. Take a mortar and pestle and grind garlic cloves in it. Then add fried green chillies to the garlic and grind into a paste. Remove the soaked tamarind from the water and add it into the mortar. Grind until smooth. Add Fried lady’s finger pieces and salt. Grind into a coarse paste. Heat 1 tablespoon of oil in a pan and add channa dal and urad dal. Once they turn slightly brownish, add mustard seeds and cumin seeds. Then add curry leaves and turn off the stove. Add this seasoning to grinded lady’s finger and mix. Serve Bendakaya Thokkudu Pachadi / Lady’s finger Chutney with rice or roti.
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