Bhindi pachadi

Pachadis or piquant side dishes that exist somewhere between relishes and pickles, are an essential part of a complete south Indian eating experience. Bhindi or okra pachadi is a favorite in my husband's family and this bhindi pachadi recipe is easy enough to prepare in around 10 minutes. Use tender fresh okra for it, sliced into very fine rings. As pachadis are usually prepared in small quantities, it isn't necessary to make a whole lot of this dish at a time.


The Recipe

50 grams okra finely sliced into rings
salt to taste
some curry leaves
1 teaspoon black mustard seeds
1 dried red chilli
1 teaspoon oil for frying
1 cup beaten sour yoghurt

In a well heated pan add a teaspoon of oil, when it begins smoking add the cut okra, salt to taste and fry a few minutes till okra is crisp and a little blackened (not charred through though!)
Remove from heat. In the same pan, add a little more oil and place on a medium-high flame. Add the red chilli and fry a few seconds, then add the curry leaves and just as they begin to crispen (2-3 seconds) add the black mustard seeds. When the mustard starts to crackle (couple of seconds) lower heat and add okra back to pan. Stir-fry a couple of seconds and remove from heat. Pour this mixture into the bowl of beaten yoghurt and mix well, check seasoning and add a little more salt if needed. Ideally, the pachadi should taste a little salty to balance the sourness of the yoghurt.


Serve with boiled rice, sambhar and pickles and a glass of buttermilk.