Okra majjige huli is a traditional South Indian kadi recipe.
Okra – around 15(ladies finger) , cleaned and dried very well chopped into 1/2 inch pieces(ladies Finger) Other veg can also be used such as Tuvar lilva beans OR beans/carrot/peas OR Suvarna Gadde(Elephant Yam)/Balekai (Green Plantain) all od which need to be cooked in water until just tender and strained.
(Just) Sour Curd – 3/4 cup (Natural Yogurt) (beaten) sour curd gives better flavour.
Water as needed
Salt to taste
Turmeric powder – 1/4 tsp
Grated Coconut – 1/3 cup
Chana Dhall – 2 Tbsp (Bengal Gram/Yellow Split Peas)
Cumin – 1 Tsp (Jeera)
Asafoetida – 1/4 tsp (Hing)
Whole Kashmiri Red Chilli- 2 (can be increased as per taste) OR Green Chillies – 2-3 long
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 4-5
Hing (asafoetida) – 1 pinch
First soak the chana dhall (yellow split peas) in some water for 1 hour.
In a pan, add oil. Once this is heated add mustard seeds and allow them to pop. Add curry leaves and hing. Now add the cleaned Okra pieces and fry on medium heat. Keep stirring now and again. Once it develops browning/darkening at the sides, add a pinch of salt, reduce the heat to med-low and cover and cook.
While the okra is getting cooked, grind all the ingredients for the masala in a mixer/grinder. i.e soaked chana dhall, coconut, chillies, cumin, hing. Add small quantity of water to grind this to a smooth paste. Once you take out the masala from the mixer/grinder, add the curd and pulse it a couple of times to make it smooth
Once Okra is cooked, add the ground masala and add beaten curd, 2 cups of water (or more if u want it thinner) and bring it to a boil on low heat. once you notice gentle boil at the edges, give it a stir, do this on 4-5 occasions consecutively. then switch off. You will notice that the consistency becomes thickened.
Serve this majjige huli with hot rice and enjoy as a main dish.
P.S: Other vegetables can also be used such as beans/carrot/peas combination or tuval lilva beans or elephant yam chopped into cubes. With these, cook the veggies in some water, drain off the water, add the ground masala to the same container, then curd, salt, turmeric powder and bring to boil at low temp. Switch off at first boil.