Vegetarian Concoctions

September 25, 2006

Vendakkai pacchadi (Bhindi raita)

Filed under: Microwave, Okra, Salads and Raita, South Indian, Tamilnadu — Hema @ 2:09 pm

Microwave has slowly become a default appliance in everybody’s kitchen. It has made life easy and saved time for every house-hold around the globe. Though it is mainly used for re-heating food, simple preparations can be prepared without much effort. In fact, a friend of mine uses the microwave for making everything including sambhar, rasam and curries. Though I am facinated by her methods, I am comfortable cooking the conventional way and using the microwave just for certain things. I love making appalam (papad) and vadams in the microwave. Just rub a little bit of oil on the papad and microwave it for 30-40 seconds and they look like they have been fried…well almost. But who cares? It helps me reduce my oil intake. My mom was totally against the use of microwaves a few years back, but now she has started teaching me recipes to make better use of my machine. This pacchadi is one of her recipes too. The bhindi stays crisp and crunchy for a long time after adding the curd. Here’s what you need

Bhindi – about 15

Curd – 1 1/2 cups

Salt – to taste

Red chilli pwd – to taste

Oil – 2 tsp

For tempering:

Rai – 1 1/2  tsp

Udad dal – 1 tsp

hing – a pinch

Cut the Bhindi and add oil and 1/2 of the required salt to  it.  Mix it well so that all the pieces are coated with oil and salt evenly. Put this in a microwavable glass container and microwave it on medium power for 4 minutes. Always use glass. Plastic will melt! Here is how it looks after 4 minutes.

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Now add the remaining salt and chilli pwd and mix well. If you like the bhindi to look deep fried like I do, microwave for another 4 minutes. It will turn black but dont worry, it will taste great. If you would like to retain the green color, microwave for 2.5 to 3 minutes. It will still be as crisp.  Here is my charred bhindi.

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Temper with rai, udad dal and hing.  Add the curd just before serving.

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