Beat curd with a whisk and Set aside.
Grind coconut, jeera and green chillies along with little water to a coarse paste. Set aside.
Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges.
Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.
Saute with little oil, keep cooking in low flame. Saute till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15mins in low flame, keep turning over for even roasting.
Add coconut paste saute for 2mins until raw smell leaves. Switch off. Leave it aside to cool.
Add required salt, add whisked curd.
Temper the items listed under 'to temper' table and add it to the kichadi. Mix well and serve Vendakkai Kichadi for lunch meal.