To marinate:

1)  Vendakka (Okra) – 1/4 lb , split into half. If okra is long, cut in the middle before splitting
2)  Red chilly powder – 1/4 tsp
3)  Turmeric powder – 1/4 tsp

Marinate vendakka pieces with red chilly powder and turmeric powder for an hour and shallow fry them in a pan till they are golden.

To make Pachadi :
1)  Fenugreek seeds ( Uluva) – 3 or 4
2)  Jeera – a pinch
3)  Curry leaves – 2 sprigs
4)  Red pearl onion – 3, thinly sliced
5)  Coriander powder – 1/4 tsp
6)  Red chilly powder – 1/4 tsp
7)  Turmeric Powder – 1/4 tsp
8)  Coconut Milk – 1/4 cup

Heat some oil in a pan.
Splutter 3 or 4 fenugreek(uluva) seeds and jeera.
Remove them from oil and powder them in a grinder or stone mill.
Splutter mustard seeds in the remaining oil.
Add 1 sprig curry leaves and thinly sliced red pearl onion and fry till onion turns lightly golden.
Add coriander powder , red chilly powder and turmeric powder.
Lower heat , add fried vendakka ( okra) pieces and coconut milk.
Add fenugreek and jeera powder and mix well.
Make sure not to boil pachadi after adding coconut milk.
Serve with rice.

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