Bendakaya Pachadi/Ladyfinger Chutney

Bendakaya pachadi/Ladyfinger chutney

Bendakaya pachadi is a super recipe from Andhra cuisine. Bendakaya pachadi is prepared with simple ingredients. Chopped fresh bendakaya is sautéed, ground with roasted black gram, coriander seeds, fenugreek seeds and green chillies. Soaked tamarind is added while grinding. Tempering is done for ground bendakaya pachadi. Here I present very delicious bendakaya pachadi which is served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys/Accompaniment
Cuisine: Andhra, India
Servings: 6-8

Ingredients:

Bendakaya/Ladyfinger: 300 gms.

Oil: 2 tsp

Split black gram with husk: 1 tsp

Coriander seeds: 1 tsp

Fenugreek seeds: 1/4 th tsp

Green chillies: 6 nos.

Tamarind: Small lemon sized

Salt: As required

Tempering:

Sesame Oil: 1 tbsp

Bengal gram: 1 tsp

Split Black gram: 1 tsp

Mustard: Half tsp

Cumin: Half tsp

Curry Leaves: A sprig

Red chillies: 2 nos.

Asafoetida: A pinch

Method of preparation:

1. Take 300 gms of ladyfinger, rinse well with water and keep aside to drain water completely.

2. Chop the ladyfinger into one  inch pieces.

3. Heat kadai pour little oil. Put split black gram with husk, coriander seeds, fenugreek seeds. When they slightly change colour, slit the green chillies and add them too. Fry for a minute and transfer the roasted ingredients onto a plate.

4. In the same kadai pour two tsp of oil and add chopped ladyfinger pieces.

5. Sauté them on low flame stirring at regular intervals.

6. Sauté them till they are cooked completely.

7. Switch off the flame and allow to cool down completely.

8. Meanwhile soak tamarind in water for 15 minutes.

9. Take a mixer grinder, first put the roasted ingredients and grind to a coarse powder. Add required amount of salt too.

10. Now add soaked tamarind and grind to a coarse mixture.

11. Now add sauteed ladyfinger pieces into it.

12. Use pulse button only once to get coarse texture, otherwise the chutney turns into gooey texture.

13. Now heat kadai, pour oil for tempering. Add Bengal gram, split black gram, mustard and cumin seeds.

14. When mustard splutter add a pinch of asafoetida, curry leaves and broken red chillies. Switch off the flame.

15. Transfer the groud pachadi into a kadai. Now pour the tempering onto the pachadi and mix well.

16. Now heat kadai and sauté the pachadi with tempering for one minute and switch off the flame.

17. Transfer the pachadi onto a serving bowl and serve with hot steamed rice.