I am very fond of pachadis. I would like to try new varieties of pachadis with vegetables too. You can check out other pachadi varieties in the website like:
Gongura pachadi
Kobbari Tomato Pachadi
Vankaya Roti Pachadi
Beerapichu Pachadi
Beetroot Pachadi
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![Bhindi Chutney](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBs23JUsBhm4Sh4i4nZ0Z-jCT2jz8hzMpxHceaQDC8RvNHltZJf5oO8TtcyAvXKnwxbNfplA0LsVrgNVXD3W5M67OATe_Hi2DT0_DKsA_Roya5S2ootXGA4seMrtUVIZkknflEZeep_MuFUFmE2Jq8ymly1nGbkU5Tx4X4TVAWPCXY6G5AhCAtNMY/s1600/Bendakaya%20Pachadi.jpg)
Bhindi chutney or bendakaya pachadi is the best accompaniment for rice.
Ingredients:
Procedure:
- Wash bendakayalu under water. Wipe each of bendakaya with dry cloth.
- Chop bendakayalu into 1"inch long pieces.
- Chop tomato also.
- Heat oil in a thick bottomed kadai, fry chana dal.
- Once the aroma comes out add coriander seeds and cumin seeds and fry them along with chana dal.
- Lastly add red chillis and fry them too. And keep them aside.
- Again heat oil in the same kadai, add chopped bendakaya.
- Fry them till the stickiness goes off. Add turmeric powder.
- Stir them ocassionally.
- The color of bhindi should not change.
- Add tomatoes in the last and saute them too.
- Add tamarind also into the bendakaya pieces.
- Saute all of them for 3 to 5 minutes.
- Once done keep them aside to cool.
- In a dry belnder jar add coriander seeds and chana dal mix.
- Blend them into a coarse powder.
- Add garlic and blend it again.
- Add fried bendakaya and tomato into the blender jar.
- Press whip or pulse button in the mixer grinder.
- Do not over blend it as the bendakaya tend to become sticky.
- Serve bhindi chutney or bendakaya pachadi with hot piping rice.
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