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Nethi Beerakaya Pachhadi is from Andhra Cuisine. Neyyi in Andhra is ghee, when we were really young, that was a big question, is there ghee in the beerakaya or no! My grandma one day was making the pachhadi and said there is no neyyi in it it’s just the name so we still need to add neyyi in the rice. Mystery solved. Haha:)

When ever I see this vegetable, I just remember the funny story and smile. 
The pachhadi is super easy to make and goes really well with white rice and some ghee.
Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves : 3
Ingredients:
Nethi Beerakaya/Chinese Okra: 1 large chopped 
Green chilies: 7-8 cut in half 
Garlic: 3 cloves 
Turmeric: 1/2 teaspoon 
Tamarind: extract from a small lemon size
Salt to taste 
For Tempering:
Chana dal/Senaga pappu : 1 teaspoon 
Urad Dal/Minappappu: 1 teaspoon 
Mustard seeds/Aavalu: 1/2 teaspoon 
Curry leaves: 1 sprig 
Method:
Heat 2 teaspoons of oil in a fry pan and fry chilies for 30 seconds. Add the Beerakaya pieces, turmeric and cook until all the water is out and evaporated. This should take about 10-12 minutes.
Let them cool off a little, add all ingredients listed except the ones under tempering into a blender and blend into a smooth pachhadi.
Heat 2 teaspoons of oil and add all ingredients listed under tempering except curry leaves, fry them until the seeds splatter, add curry leaves and pour over pachhadi.
Serve hot with white rice and ghee(neyyi).