Okra Majjige Huli

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

Recipe by Shanta Rao


Prep time




Cooking time




  • 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


  • 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 1″ 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.