How to make Ladyfinger Pachidi Recipe - An accompaniment made from fried ladyfingers with yogurt and tempered with sesame oil.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi) ( भिंडी ) , Yogurt ( दही )

Cuisine : Karnataka

Course : Raita

Ladyfinger Pachidi

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

For more recipes related to Ladyfinger Pachidi checkout Bhindi ki Pachadi . You can also find more Raita recipes like Radish Leaves Raita, Mango And Mint Raita, Burani, Pakodi Raita. Or try out these recipes from Karnataka Cuisine like Vermicelli Payasam, Tenge Pajji, Karjeekai, Green Masala Steamed Fish.

Ladyfinger Pachidi Recipe Card

Ladyfinger Pachidi

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Ladyfinger Pachidi

  • Ladyfingers (bhindi) 15-20

  • Yogurt 2 cups

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Oil to deep fry

  • Curry leaves 10-12

  • Sesame oil (til oil) 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Whole dry red chilli 2


Step 1

Wipe and finely slice the ladyfinger and spread it out on an absorbent paper for about ten minutes. Wash and wipe dry curry leaves.

Step 2

Heat sufficient oil in a kadai and deep-fry the ladyfingers till crisp. Drain onto an absorbent paper.Whisk yogurt and add a little water if it is too thick.

Step 3

Mix salt and asafoetida powder into it. Stir in fried ladyfinger.Heat sesame oil and add mustard seeds, when it starts to crackle, add fenugreek seeds, dry red chilli and curry leaves. Pour the tempering on the pachidi and cover immediately to trap the flavours.

Step 4

Mix and serve.

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