Cooking Method :
Clean well the lady's finger (or the chosen vegetable), wipe them dry and cut them into small pieces.
Add a table spoon of oil in a warm frying pan and fry the pieces of vegetable for about five minutes.
Keep the Tamarind in semi liquid form and add it to the fried vegetable.
Add the Turmeric powder,s alt and cook under slow fire.
Grind the coconut with green chilli, Rice powder and ½ tsp of mustard seeds until it becomes a uniform paste.
Mix the paste with the cooked vegetable and add the Jaggery along with it.
Heat the rest of the oil , fry the mustard seeds, Fenugreek and Curry leaves.
Add this to the vegetable.The finished pachadi should be in the semi solid form. The pachadi is ready.
The pachadi is served only as a side dish. Mangoes and tomatoes have already a sour taste so no need to adding Tamarind in this case. Ripe mangoes can also be used for this type of pachadi.