Sunday, 4 May 2014
Bendekaayi/Ladies-finger/Okra Huli
There are hundreds of ways for preparing Huli, but this is the way it is prepared in my home with Bendekaayi . You could use any seasonal vegetables like beans, carrots, radish, pumpkin, cabbage or even fresh greens either alone or in combination.
Ingredients for Bendekaayi/Ladies-finger/Okra Huli :
1 lb bhendi,(called Ladies-finger or Okhra) washed , cut into small rounds and smeared with salt
2-3 tsp cooking oil/ghee(clarified butter)
1 tsp mustard seeds
2-3 garlic cloves, crushed
2-3 garlic cloves, crushed
1 small onion, chopped finely
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
For masala :
2-3 tablespoons of coconut , roasted
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
To prepare Bendekaayi/Ladies-finger/Okra Huli :
1. Blend masala ingredients to a smooth paste and set aside.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
2. Heat the oil in a pan and add the mustard seeds and
the crushed garlic. When the garlic turns brown, add the chopped onion and
fry till it turns translucent.
3. Now add the bhendi pieces. Fry till the bhendi is almost done.
4. Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
5. Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
6. Serve hot with rice or with Chapati/Roti.
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