Vendekkai Pachadi

Last post got a really good response and so I am really excited about posting my newest recipe. Only one person could guess the recipe just right and that was none other than Mr. Chandu. See it was easy, South Indian lady meant that it will be a southie dish, Yogurt gave hint towards curd and she eating by fingres meant that I was talking about ladies finger/bhindi/okra.

When I first came to Canada, I would really miss bhindi, as it was my fav. sabzi. Now, bhindi is almost a delicacy here because it is not found very easily, only in select stores and that too very expensive. Somehow, I found the store but when I made bhindi by my Mom's recipe, it didn't turned out great. It was very sticky. So, I searched online and came along this South Indian recipe where they add curd to remove the stickiness. I tried it and hola, it turned out just like home. Ok now, let's go right into the recipe...

Vendekkai Pachadi

Dedication: This recipe is dedicated to all my South Indian friends, Chandu, Preeti, Prasad, Divya and Saba.

Serving: 2

Ingredients:

200 gms Okra/Bhindi/Ladies finger
2 tsb vegetable/any-kinda oil
1/4 tsb mustard seeds
1/4 tsb fenugreek seeds (optional)
8-10 curry leaves {for the spl. south indian flavour}
2 med. size red chillies
1 med. spanish onion/green onion/onion
1/4 tsb turmeric
1/4 tsb salt
2 tsb plain yogurt/curd/dahi

Method:

1. Wash the okra and dry thoroughly. Cut off the stalks
2. Slice okra into round pods.
3. Heat the oil and sprinkle in mustard seeds, fenugreek, curry leaves and chillis.
4. When the seeds start to crackle, add the onion and fry for 1 minute.
5. Stir in the turmeric and salt.
6. Add the okra and fry well, stirring occasionally, over a medium heat for 8-10 minutes.
7. Stir in the yogurt and simmer for 2 minutes. {actually simmer till the okra is ready}
8. Enjoy with parantha or sambhar.

Try it and your comments/suggestions are always welcome.

Hint for next recipe (another tough one for you guys): When east meets south-east, broccoli happens.