Vendakkai Pachadi

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Recipe

Ingredients

200 grams	vendakkai (okra)
1 cup	plain yogurt
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 pinch	asafoetida
2 tablespoons	coconut oil
2	green chilies, slit
1 sprig	curry leaves
1	small onion, finely chopped
1 teaspoon	salt
1 teaspoon	turmeric powder

Instructions

1. 1 Wash the vendakkai (okra) thoroughly and pat dry with a kitchen towel.
2. 2 Cut the okra into thin round slices.
3. 3 Heat coconut oil in a pan over medium heat.
4. 4 Add mustard seeds and let them splutter.
5. 5 Add urad dal, asafoetida, and sauté until the dal turns golden brown.
6. 6 Add the chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
7. 7 Add the sliced okra and turmeric powder. Sauté until the okra is cooked and no longer slimy.
8. 8 In a bowl, beat the yogurt until smooth and add salt to taste.
9. 9 Once the okra is cooked, remove from heat and let it cool slightly.
10. 10 Mix the sautéed okra mixture into the yogurt.
11. 11 Serve the vendakkai pachadi as a side dish with rice or chapati.