Vendakkai Pachadi

Name: Vendakkai Pachadi
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 10 to 12 fresh curry leaves; 1 dried red chile, stemmed and broken; ½ teaspoon brown mustard seeds; 3 tablespoons vegetable oil; 9 ounces (250 grams) okra, trimmed and thinly sliced; 1 teaspoon table salt; ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 1½ cups (375 grams) plain yogurt; 5 green chiles, stemmed and chopped; ½-inch (1-cm) piece fresh ginger, chopped

Crisp okra in yogurt sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Crisply cooked okra takes to yogurt rather well, which is why it’s often served with raita in North India.

Ingredients

3 tablespoons vegetable oil
9 ounces (250 grams) okra, trimmed and

Asia
India
Main course
Gluten-free
Vegetarian

Method

Place a nonstick sauté pan over medium heat and add the vegetable oil. When small bubbles appear at the bottom of the pan, add the okra and sauté for 5 to 6 minutes.
Transfer the okra to a large bowl and toss with the salt.
Put the coconut in a mini food processor with ¼ cup<