Today I am sharing one of my most favorite recipe from Karnataka. Benedkayi Majji huli in kannada literally translates to Lady Finger Yogurt Curry in English. There are many variations to this dish. I am sharing the recipe I learnt from my mom and have have grown up eating Majjige Huli. My boys like Bendekayi Majjige Huli / Yogurt Curry .It is one of the most amazing curry and i bet you will love it.

What is Majjige Huli?

It is almost summer here. The weather is getting hotter here. Majjige huli is a refreshing and nutritious curry from the state of Karnataka. It is a staple of Brahmin Household. It is mostly made with Ash gourd , cucumber, yam, brinjal, pumpkin ,lady finger ,Ivy Gourd and even bottle gourd. . My favorite is the one made with Bendekayi / Lady finger. One of the most humble and comforting curry. It is usually served with Aral sandige.

Main Ingredients for Bendekayi Majjige Huli / Yogurt Curry :

  • Bendekayi / Lady Finger : Use tender ones . Wash and dry them with a clean towel . Cut them into 1″ Pieces.
  • Freshly Grated Coconut: Always use freshly grated coconut.
  • Sour Yogurt: Remember the yogurt must be sour. You can use buttermilk too.Whisk it nicely to ensure it is lump free.
  • Green Chilli: I have added green chillies as per our spice tolerance. You can increase or decrease the quantity.
  • Ginger: Adding a piece of fresh ginger gives a nice aroma to the dish.
  • Channa Dal / Bengal Gram: Soak channa dal for atleast 30 minutes to an hour.
  • Jeera / Cumin: Aroma of jeera when combined with other ingredients elevates the dish to a another level.
  • Curry leaves: Combination of coconut ,curry leaves, green chilli and jeera is so amazing . Gives a slightly greenish colour to the paste. Curry leaves aids digestion.
  • Salt: I have used Himalayan pink salt. You can use any regular salt.

For Tempering :

  • Mustard Seeds:One of the most important ingredient for tempering .
  • Curd Chilli: Most of them use dry red chilli for tempering but i use curd chilli. Absolutely no wastage. Curd chillies add a nice aroma and spice kick to the Majjge huli.
  • Asafoetia: An important ingredient for tempering in all South Indian Household. It is good for the tummy.


Preethi Prasad
Super delicious BendekayI Majjige Huli / Yogurt Curry is a popular side dish from Karnataka. It is a very simple and nutritious too.
5 from 9 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3


  • 1 Chopping Board
  • 1 Knife
  • 1 Blender
  • 1 Heavy Bottom Pan
  • 1 Spatula


For the Masala Paste

  • 1 Cup Freshly Grated Coconut
  • 6 Nos Green Chillies
  • 20 Nos Curry Leaves
  • 1 Tsp Cumin / Jeera
  • 1 Inch Fresh ginger chopped
  • 3 Tsp Soaked Chana dal / Bengal Gram
  • 1 Cup Water

Other Ingredients

  • 250 Gms Lady Finger / Bendekayi
  • 1.5 Cup Sour Yogurt nicely whisked and lump free
  • Salt to Taste
  • 3/4 Tsp Turmeric Powder
  • 2 Tsp Oil
  • 1/2 Tsp Jeera / Cumin
  • 1/2 Tsp Mustard

For Tempering

  • 2 Tsp Oil
  • 4 Nos Curd Chilli
  • 1 Tsp Mustard Seeds
  • 8 Nos Curry Leaves
  • 1/4 Tsp Asafoetida


  • Wash and wipe the Bendekayi / Bhindi / Lady finger with a clean dry towel .
  • Cut them into 1" pieces. Keep it aside.
  • Soak channa dal in 1/2 cup of water for 30 minutes to an hour.
  • Heat oil in the pan. Add jeera and mustard seeds.
  • Add the chopped Benedekayi / Bhindi / Lady finger and roast on medium flame .
  • In a blender add , cumin / jeera / freshly grated coconut , green chillies, soaked chana dal with water, curry leaves and chopped ginger .
  • Make a smooth paste. Add a cup of water and blend again.
  • The benekayi / Bhindi / lady finger is nicely roasted. Add the ground paste and mix .
  • If needed add water to adjust the consistency. Add Turmeric and salt and let it simmer.
  • Add the whisked yogurt and mix well untill the yogurt and masala blends well.
  • Add water if needed. I did not add.
  • Let it simmer for 3-4 minutes. Turn off the heat.
  • In a small pan heat oil.
  • Add curd chilli and fry untill golden brown. Once the chillies are nicely done add curry leaves , mustard and asafoetida.
  • Turn off the heat once the mustard crackles. Ensure not to burn the tempering .
  • Pour the tempering over the Majjige Huli. Serve it with hot rice and Aral Sandige and Uppinakayi (Pickle).
  • Absolute bliss!!
  • Enjoy the delicioue meal!!!!!!!!!!!!!!!!!!


  1. I have mentioned the vegetables that can be ised to make this delicious Majjige Huli.
  2. Adjust the green chillies as per your spice tolerance.
  3. Soaking chana dal for 30 minutes to an hour is a must.
  4. Always use sour curd and not fresh curd. Fresh curd will make the majjige huli bland.
  5. Don’t overboil the majjige huli as it will curdle and loose the creamy texture.
  6. I Don’t prefer to reheat ,but if you wish to do it on very low flame.
  7. Adding too much chana dal will make the majjige huli very thick. So just use the right amount.


Tindora Raita by Sasmita

If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.

Don’t forget to tag me with the pictures on my social media handles.Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will Smile. Thank you for your encouragement and support.


  1. 5 stars
    Yum yum yum ! We love majjigehuli & this one with bendekayi is our family fav. Make it similarly with a few changes , the colours on ur dish really pop out preethi .

  2. 5 stars
    What a lovely recipe! I love Tamil-style vendekkai more kozhambu, and I’m sure I will love this Kannadiga preparation too. Sounds super flavourful! Bookmarking the recipe to try shortly.

  3. 5 stars
    I love any type of yogurt curry. And this curry with ladyfingers and coconut sounds super yummy. I can imagine the spicy tangy lipsmacking taste. Saving the recipe to try.

  4. 5 stars
    A super hit favorite at home is bendekkai majjige huli . The recipe i follow is same as yours and end result is always smashing .. love majjige huli in hot summers .. tastes delicious with aloo fry

  5. 5 stars
    I have not made bhendi kadhi for ages now. Will make some for tomorrow’s lunch. I have enough ladyfingers. Thanks for sharing.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top