Bendekayi Hashi ಬೆಂಡೆಕಾಯಿ ಹಶಿ is a Karnataka – Havyaka style yogurt based side dish, delicious yet unassumingly simple to put together.
While both are yogurt (curd) based side dishes and are summer specials, and small eats (meant to be eaten in few morsels), the difference between Thambuli ತಂಬುಳಿ and Hashi ಹಶಿ is that in Hashi, we get to add vegetables like Bendekayi here.
One may never guess that Bendekayi is ever suited to be paired with yogurt. But after you make this dish, you’ll see why is it such a great idea.
If there is one vegetable that my kids never fuss about, it is Bendekayi / Okra / Bhindi / Ladies finger.
If you’ve never been a fan of the sliminess of the Okra, did you know that the very same sliminess is good remedy for IBS (Irritable bowel syndrome) and protects from stomach ulcers by lubricating the colon?
It is also great to pacify both Vaatha and Pittha doshas per Ayurveda
Growing up, we were always also told by the elders at home that Bendekayi is great for the brain, to boost memory.
Bendekayi can be cooked in so many different ways to make it appealing as well as healthy. This Hashi is definitely a favorite way to eat our dose of Okra.
Some recipes are more than recipes. They are nuggets of nostalgia tucked deep inside us.
When we make those recipes, we get to time travel back to the place and people and relive those moments in the present.
It is not merely for the taste nor for the nutritional aspects but sometimes we’d love to make them time and again because of what they remind us of.
This Bendekayi Hashi is one such recipe that takes me back to good times in Houston, to my dear friend Sowmi whose house I could walk into anytime without appointments and stay over for a meal that would sometimes turn itself into a sleepover.
She made some of the simplest meals I’ve eaten, the most underestimated ones. The ones that not just make your belly full, but fill your soul for a long time to come.
Simplicity is the beauty of Havyaka recipes I think. Bendekayi Hashi is a crispy crunchy ode to summer and to friendship, for me.
I’ve made it a gazillion times now. It has surprised people with its sheer plainness.
I’m sure once you make it, you’ll return to its comfort again and again. There’s nothing to beat simple soulful food.
Best time to eat Hashi as well as Thambuli is always lunchtime.
It is a great addition to any everyday meal.
I love to use Homemade Yogurt for Hashi and Thambuli recipes at all times. You can make thick scoopable homemade Yogurt too.
Karnataka Havyaka style Okra Raitha
- 1 big handful Bendekayi / Okra
- 2 tsp peanut oil or coconut oil
- 1/2 cup fresh grated coconut or pieces
- 1 green chilli
- 1-1/2 cup homemade yogurt
- salt to taste
- 2 tsp coconut oil
- 1 spring curry leaves
- 2 byadagi chillies torn into pieces
- 1/4 tsp jeera / cumin seeds
- 1/4 tsp mustard seeds
- pinch hing / asafetida
Wash Okra well and towel dry completely, so that it doesn't become slimy on chopping.
trim the ends of the okra. Slit vertically into half and then chop finely.
Heat peanut or coconut oil in a wide pan
when the oil is hot, saute chopped okra on medium to high flame for about 5 mins till the rawness goes away but the okra should not wilt or become soggy and the color stays vibrant
season with salt. switch off and let cool
grind coconut and green chilli with some water to a smooth paste
Whisk yogurt to be smooth. pour the paste into the yogurt and also season with salt, mix well.
heat coconut oil in a small seasoning kadai or ladle
when oil is hot, add mustard seeds. when they splutter, add cumin seeds followed quickly by torn red chillies, curry leaves and hing.
Turn off the flame when the red chillies plump up.
Transfer the pan fried Okra to the Yogurt mixture
Pour the seasoning and mix well.
Serve fresh with some steaming hot rice and enjoy