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
- 1 lb Okra
- 2 tbsp Chana Dal
- 2 tbsp Coriander Seeds (Dhania)
- 2 tsp Cumin seeds (Jeera)
- 1 tsp Mustard seeds (Rai, Sasve) divided
- 5-6 Green Chillies adjust according to spice level
- 5 tbsp Fresh Grated Coconut fresh, or fresh frozen
- 10-15 Curry Leaves
- 1/4 tsp Fenugreek seeds(Methi)
- 1/4 tsp Turmeric (Haldi, Arshna)
- 1 cup Buttermilk or whisked sour plain yogurt
- 1-2 Red Chillies preferably Byadgi variety
- 3 tbsp Vegetable Oil divided
- Salt, to taste
Instructions
- Soak the chana dal, coriander seeds, 1/4 tsp of mustard seeds, cumin seeds and green chilis for at least 1 hour. The water needs to just cover the ingredients, do not use too much water.
- While the dal is soaking, cut the Okra into 1" long pieces. Saute the okra in 2 tbsp of oil until it they are cooked through and start to turn brown around the edges. Set aside.
- Whisk the yogurt and assemble the rest of the ingredients.
- After the dal has soaked for an hour, make a fine paste with the soaked dal and spices, and fresh coconut using a blender. This is the masala.
- In a saucepan, mix the masala with enough water to make a medium gravy consistency. Add salt, turmeric powder and curry leaves. Bring this mixture to a rolling boil on a medium or medium/low fire, stirring occasionally. The gravy will thicken as it cooks. Add a little more water if the gravy becomes very thick. Now, 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 the remaining 1 tbsp of oil. Add the remaining 3/4 tsp of mustard seeds. After the mustard pops, add fenugreek seeds and red chillies. Pour this seasoning over the majjige huli. Serve hot as a main course along with steamed rice.
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