Other Names Okra Pachadi. Bindi Raitha. Bendakai Perugu Pachadi.

I wasn’t sure about this dish, when I first took a bite. I loathed yogurts and anything sour at that time. To my surprise, this was a complete surprise. The fried okras are not mushy and the touch of yogurts had turned them even better. Soon it became my favorite dish. Check this out, when you wanna change from the usual. I bet, you all will like it.

Ingredients

• Okra/lady’s finger – 200 grams
• Yogurts 2-3 cups
• Oil for deep frying

To Wet-Grind These

• Fresh grated coconut 1/2 cup
• Green chilies 2
• Ginger – 1 inch
• Almonds – 5
• Salt
• Yogurts 1/4 cup

For Tempering

• Oil few spoons
• Mustard seeds 1/2 spoon
• Cumin seeds 1/4 spoon
• Asafoetida 1/4 spoon
• Urad dal 1/2 spoon
• Curry leaves few

Method

1. Wash and pat dry okra. Trim their ends. Then finely chop them. Set aside. Heat oil in a deep frying pan. When the oil is smoky hot…fry few chopped okras in it. Maintain  the  heat over medium to hot range. Fry them real crisp. Fry very little in each batch. Maybe till they turn dark brown and crispy enough. Leave these fried okras over kitchen tissue for some time.
2. Now wet grind coconut, green chili with salt and 1/4 cup of curd. Mix fried okra and wet-ground above paste in yogurt. Mix them well. In a shallow frying pan…heat oil and add seasoning items and fry them. Then run this above seasoning over the okras. Serve chilled or at room temperature as a side dish.