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From: tandy@ingres.Berkeley.EDU.ARPA (Tandy Warnow)
Newsgroups: net.veg
Subject: Re: South Indian Recipe
Message-ID: <365@ingres.Berkeley.EDU.ARPA>
Date: Wed, 23-Jul-86 14:10:33 EDT
Article-I.D.: ingres.365
Posted: Wed Jul 23 14:10:33 1986
Date-Received: Fri, 25-Jul-86 02:10:21 EDT
References: <3242@jhunix.UUCP>
Sender: usenet@ucbvax.BERKELEY.EDU
Reply-To: tandy@ingres.Berkeley.EDU.UUCP (Tandy Warnow)
Organization: University of California, Berkeley
Lines: 20
Keywords: pachadi

Vasantha Kanddasamy has sent in a recipe for pachadi made with
cucumbers, and has also suggested that you can make a nice
carrot pachadi in the same way.  I'd like to add that you
can make a delicious pachadi with okra!  

Try to use fresh okra, it's much tastier!  Cut the okra into fine 
slices, and fry with some oil until cooked and not at all slimy.  Then
add to yogurt with chopped green chili, and some fresh
coriander.  (The fresh coriander should be washed and chopped
before adding).  Salt to taste, and season with burst mustard
seeds.

I have found that mustard seeds are easy to burst if you heat the
oil almost until it is smoking before adding the mustard seeds.
You should only use black mustard seeds, by the way: yellow ones
are entirely inapppropriate.

              Tandy

>                                --   Vasantha Kandasamy