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Bendekayi Hashi
Prep Time
15 mins
Cook Time
10 mins
 

Karnataka Havyaka style Okra Raitha

Course: Side Dish
Cuisine: Indian, karnataka, south indian
Keyword: hashi, okra, thambuli
Servings: 4
Author: Radhika Penagonda
Ingredients
  • 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
for seasoning
  • 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
Instructions
  1. Wash Okra well and towel dry completely, so that it doesn't become slimy on chopping.
  2. trim the ends of the okra. Slit vertically into half and then chop finely.
  3. Heat peanut or coconut oil in a wide pan
  4. 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

  5. season with salt. switch off and let cool

  6. grind coconut and green chilli with some water to a smooth paste
  7. Whisk yogurt to be smooth. pour the paste into the yogurt and also season with salt, mix well.
  8. heat coconut oil in a small seasoning kadai or ladle
  9. when oil is hot, add mustard seeds. when they splutter, add cumin seeds followed quickly by torn red chillies, curry leaves and hing.
  10. Turn off the flame when the red chillies plump up.
  11. Transfer the pan fried Okra to the Yogurt mixture
  12. Pour the seasoning and mix well.
  13. Serve fresh with some steaming hot rice and enjoy