This huli combines okra and dried kabuli chana with a traditional Kannadiga mixture of spices. This is a popular dish in Karnataka during the festival season.
Bendekai Kadale Kalu (Chana and Okra) Huli
Ingredients
- Whole kabuli chana : 1 cup
- Okra (Bendekai, Bhindi) : ½ pound Cut the okra into ¾u0022 pieces.
- Green Chillies : 2 – 4 (optional)
- Tamarind paste : 1 teaspoon
- Salt to taste :
- Curry Leaves : 10 leaves
- Mustard seeds (Rai, Sasve) : ½ teaspoon
- Asafoetida (Hing) : a pinch
Masala
- Fresh Grated Coconut : ¾ cup
- Coriander Seeds (Dhania) : 3 tablespoons
- Red Chillies : 8 – 10
- Cumin seeds (Jeera) : 1½ teaspoons
- Cinnamon (Dalchini) : 1 piece
- Raw Rice : 2 teaspoons
- Turmeric (Haldi, Arshna) : ¼ teaspoon
- Vegetable oil : 6 tablespoons
Instructions
- Soak the chana overnight. Pressure cook the chana until it is fully cooked.
- In a pan, heat 2 tablespoons of oil. Shallow fry all the masala ingredients until they are roasted to a golden brown.
- Grind everything to a fine paste with fresh coconut and 2 teaspoons of cooked chana. Set this masala aside.
- Saute the okra in 2 tablepoons of oil until it is cooked through and starts to brown along the edges.
- In a sauce pan combine the masala with the cooked chana, tamarind paste, salt, and enough water to make a medium gravy. Cook until the mixture comes to a boil.
- Add the fried okra and cook for another 2 minutes..
- In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard pops, add asafoetida and curry leaves. Add the seasoning to the huli. Enjoy!