Bendiya pacchatti is a slightly sour and spicy curry that is had as a side dish along with rice. The dish is similar to pulchakari but the difference is that in pacchatti you will be frying the vegetable whereas in pulchakari you will not fry it. The frying of vegetable will give a difference to the taste to pacchatti.
Ingredients
You need
- 2 to 3 medium sized not much mature lady’s finger (okra)
- Water as required
- Oil for frying
- 2 tbspns curd (Sour preferred)
- Salt to taste
For the masolu (ground paste)
- 3 tbspns coconut grated
- 1 to 2 red chillies
- A small spoon turmeric powder
For seasoning
- Oil for seasoning
- A small spoon mustard
- A small spoon jeera/cumin seeds
- A sprig curry leaves
Method
Preparing the lady’s finger
Wash, pat dry and remove the tips of the lady’s finger and cut it into ½ inch long pieces. Smear the pieces with little salt and fry them in oil. Need not roast it nor make it brown. The green colour should remain but the raw flavour must be lost.
Preparing the curd
Add little water to curd and blend it in a mixer to break the lumps. Keep this aside.
Preparing the masolu (ground paste)
Grind grated coconut, red chillies, turmeric powder to a fine paste adding sufficient water.
Preparing the Bendiya pacchatti
Transfer the masolu (ground paste) to a vessel, add water and salt (While adding salt remember that your lady’s finger pieces are already smeared with salt). Keep this on a stove on a low flame and boil it while stirring often. Once boiled add the curd and mix well.
Slightly boil and switch off the flame and then add the fried lady’s finger pieces. Now do the seasoning. Heat oil in a kadai/pan and add mustard seeds and when they splutter add the cumin seeds followed by addition of curry leaves and slightly roast the leaves. Pour the seasoning over the Bendiya pacchatti and mix well.
Your Bendiya pacchatti is ready to be served.
Tips
If you do not have curd then add darmbya sol (Brindle berry).
