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–+ servings

Okra Majjige Huli

Praneetha A Goutham
Traditional Karnataka special Majjige Huli, a yogurt-based vegetarian no onion no garlic curry. This version uses okra in the recipe.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Karnataka
Servings 5
Calories 226 kcal

Equipment

  • Mixer/Blender

Ingredients
  

  • 500 gm Okra
  • 1 cup yogurt or thick curd
  • 2 tbsp chana dal
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1/2 inch ginger
  • 1 cup grated coconut
  • 3 numbers green chillies - adjust as per your taste
  • 8 to 10 stalks coriander - plus more for garnish
  • 1.5 tsp salt - adjust as per your taste

For tempering

  • 1 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 2 to 3 numbers dried red chilies
  • 2 sprigs curry leaves

Instructions
 

  • Wash and dry okra well. Trim the edges and chop them into 1 to 2 inches pieces.
  • Heat some oil in a pan, add in the chopped okra and saute until the slime disappears and okra cooks turning soft.
  • Soak chana dal with enough water for about 30 minutes until they turn soft. You can soak them in hot water to cut down the time.
  • Into a mixer jar, add in the soaked & drained chana dal, grated coconut, cumin seeds, mustard seeds, turmeric powder, chopped ginger, coriander leaves, green chilies, and about 1/2 a cup water.
  • Grind everything to a slightly coarse mixture. It should neither be too coarse nor too fine.
  • Transfer this mixture into a pan along with okra and add 1 to 2 cups of water. Simmer this for about 5 minutes, up to one boil. If your okra has been overcooked previously, do not simmer them along with the mixture.
    In that case, add in the okra later and boil for 2 more minutes.
  • Season the mixture with salt. In a bowl, measure and add in yogurt and dilute it with 1 cup water (unless you are using buttermilk or very thin curd). Whisk or beat the yogurt well.
  • Add in 1 or 2 ladles of the hot mixture that has just been simmered into the yogurt and mix well. This helps to avoid the splitting of the mixture whican can posisbly occur on adding cold yogurt to hot mixture directly.
  • Transfer the yogurt mixture into the other hot mixture, add a little more water if required and bring it to a gentle boil. Do not overboil after adding yogurt.
  • Lastly, make a tempering by heating oil in a small wok or a pan. Splutter mustard seeds followed by asafoetida, curry leaves, dry red chilies. Tranfer this to the prepared majjige huli.
  • Garnish with chopped coriander leaves, mix well and serve with rice or nuchinunde.

Notes

  1. Adjust the green chilies and salt as per your taste. Since we will be adding yogurt, it will reduce the heat from the green chilies, so add accordingly. 
  2. Use vegan yogurt for a vegan version. 
  3. You can use frozen okra if you cannot find fresh ones.
  4. The nutrition values displayed are an estimation, please use your trusted nutrition calculator if you are keen on it. 

Nutrition

Sodium: 737mgCalcium: 166mgVitamin C: 41mgVitamin A: 909IUSugar: 5gFiber: 8gPotassium: 490mgCholesterol: 6mgCalories: 226kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 11gFat: 16gProtein: 6gCarbohydrates: 18gIron: 2mg
Keyword Majjige HUli
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