Bendekai Kadale Kalu (Chana and Okra) Huli

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

Recipe by Shanta Rao
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • Whole kabuli chana : 1 cup

  • Okra (Bendekai, Bhindi) : ½ pound
    Cut the okra into ¾” 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

Directions

  • 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!