Dine with Danika

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Authentic South Indian Okra Tomato Pachadi

Cuisine: Indian
Serve as: Lunch/Dinner

Super quick and finger licking okra tomato pachadi. As you already knew we in South Indian Homes never complete a meal without a spoonful of freshly prepared vegetable chutneys . I have already posted so many South Indian Chutney recipes in the past - check out here

Okra Tomato Chutney is a finger licking starter to any normal day meal. Like I always say, these chutneys are a great way to sneak in fresh vegetables with less oil. And this is a perfect recipe for those lazy afternoons where you need to cook just for two and don’t want to spend much time in kitchen. It tastes too good with white rice and rotis.

Also, do you know that consuming Okra increases your mind power. This is what my parents used to tell me from my childhood 😛 I bet your parents would have told the same story ! Forget about the benefits, I like it for its heavenly taste!Try it out and you will agree with me!

Timings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Quantity: Serves 3

Ingredients

  • Fresh tender Okra/Lady’s Finger – ¼ kg
  • Tomato chopped – 2 Big
  • Green Chilli split -2
  • Onions sliced -1 Big
  • Garlic (optional)
  • Coriander Leaves – few springs
  • Channa Dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Mustard seeds – 1 tbsp
  • Fenugreek Seeds – 1/4tbsp
  • Cumin Seeds – 1 ½ tbsp.
  • Curry Leaves – 1 spring
  • Oil – 2 ½ tbsp.
  • Hinge – 2 pinches

Preparation method

  1. Wash Okra well in running water and pat dry them with kitchen towel. Cut Okra into 1 inch pieces.
  2. Heat oil in a heavy bottomed vessel and splutter mustard seeds, green chillis and curry leaves and add hinge. Add in urad dal, fenugreek seeds and channa dal and fry for a minute or two.
  3. Now time for adding onion slices, garlic and fry till they turn light brown along with some salt. Once it is done add in the okra pieces and fry till they lose the raw smell.
  4. Now add chopped tomatoes and cook till the mixture is tender enough.
  5. Switch off the flame and allow it to cool down. Let’s grind the chutney(I used pestle and mortar) now along with some cumin seeds and fresh coriander.
  6. Take it into a bowl and garnish with some fresh coriander leaves.