Majjige huli is an authentic Kannadiga dish that figures prominently in many festival menus. This version of majjige huli is made with okra (ladies finger/Bhindi/Bendaekai). This can be eaten with Chapathis, or mixed with rice. Majjige Huli is very similar to the Tamilian dish, Mor-Kozhambu.
Okra Majjige Huli
Ingredients
- Okra : 1 pound
- Chana Dal : 2 tablespoons
- Coriander Seeds (Dhania) : 2 tablespoons
- Cumin seeds (Jeera) : 2 teaspoons
- Mustard seeds (Rai, Sasve) : 1 teaspoon
- Green Chillies : 5 – 6
- Fresh Grated Coconut : 5 tablespoons
- Curry Leaves : 10 -15
- Fenugreek (Methi) : ¼ teaspoon
- Turmeric (Haldi, Arshna) : ¼ teaspoon
- Buttermilk or whisked sour yogurt : 1 cup
- Red Chillies : 1 – 2
- Vegetable Oil : 2 tablespoons
- Salt to taste
Instructions
- Soak the chana dal for at least 2 hours.
- Grind chana dal, coriander seeds, green chillies, ¼ teaspoons of mustard seeds, cumin seeds and coconut to a fine paste. This is the masala.
- Cut the Okra into 1u0022 pieces. Saute the okra in a little oil until it is cooked through and starts to turn brown around the edges. Set aside.
- In a saucepan, heat the masala with enough water to make a medium gravy consistency. Add salt, turmeric powder and curry leaves. When it comes to a rolling boil, add the okra and cook for another 2 minutes.
- Add the whisked yogurt (or buttermilk). After a couple of quick stirs, turn off the stove. This is important, since the yogurt will separate if it is cooked any longer.
- In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard pops, add fenugreek seeds and red chillies. Add this seasoning to the majjige huli.