This lady’s finger Raitha [ vendakkai kichadi ] was made in our house with mild variations from the beginning. It was in the general tradition! It was a special favourite with “Porichakuzhampu” and “Sambar”. This raitha involves frying the lady’s finger!  

Essential Ingredients  

vendakkaya {vendakkai}(bindi) [ lady’s finger ] ~ 300 to 450 gms ~  [ roughly ten or fifteen lady’s fingers]

thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms

[ depending upon how you want the relative density of lady’s finger +curds to be ]

velichenna { thengai ennai } ( naariyel ka thel) [Coconut oil ] ~ a few spoons as required to fry the lady’s finger [ Other refined oil-s may also be used instead ]

uppu { uppu } ( namak ) [ Salt ] as required.  

For The Garnish 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]

AND/OR  

pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  

AND/OR  

seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   

[ as required roughly about 1to 2 Tablespoons finely cut ]

pacha mulaku { pachai milagai } (kacha mirchi )  

                                              [ green chillies ] ~ 1 or 2

kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon

jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon

venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon

[ to fry the mustard and cumin  seeds  ]

Preparation  

Wash well  & cut the lady’s finger into very small pieces .  Then put three or four spoons of oil into the frying pan and make it fuming hot. Now put the cut bittergourd into the oil and fry till golden green.  

Take a clean suitable vessel and large spoon

Mix the fried-lady’s finger and curds :add the salt ~ Raitha is essentially ready!

Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.

Fry the butter and put the mustard and cumin seeds ~ Don’t burn!

Put the fried garnish to the tentative Raitha. Don’t stir.  

But stir before serving ! 

The Exotication of Raitha ~  

The Saffron Nut Paste-Method  ~ 

To make the Raitha Exotic, 50/150 Gms of Badam[ Almond ], Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the cut-carrots and curd are being mixed together.Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added.  These Exotic version-[s] Of lady’s fingers  Raitha  may be named “Neo-Kashmiri-Pandit lady’s finger Raitha-(s)”!!