Go Back
BENDEKAYI MAJJIGE HULI / YOGURT CURRY

BENDEKAYI MAJJIGE HULI / YOGURT CURRY

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3

Equipment

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

Ingredients
  

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

Instructions
 

  • 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!!!!!!!!!!!!!!!!!!

Notes

  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.
Keyword BENDEKAYI MAJJIGE HULI, BRAHMIN MAJJIGE HULI, KARNATAKA SPECIAL, KARNATAKA STYLE MAJJIGE HULI, LADY FINGER YOGURT CURRY, SIDE DISH