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

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

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<