Bendekai Kadale Kalu (Chana and Okra) Huli

87

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

Servings 4 servings
Prep Time 13 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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!
Calories: 300kcal
Course: Recipe
Close
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.
Close