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