Bendekayi ( okra) chutney

 

Ingredients 

Bendekayi ( ladies finger//okra//bindi)—5 to 6 small tender ones

Green chillies ( hasiru menasina kayi)—1 or 2

Ginger (shunti// adarak)—small piece 

Curry leaves (karibevu//kadipatta )—8 to 10

Hunase hannu (imli// tamarind) —small piece ( gooseberry size)

Hurigadale (roasted gram//fried gram)—1/4 cup

Fresh grated coconut (kayi turi// nariyal)—1/2 cup

Salt—to taste

Jaggery powder (Bella//gud)—1 teaspoon 

Oil—1 tablespoon 

Method 

Wash and pat dry the bindi(ladies finger)

Chop them roughly.

Heat oil in a pan,add chopped ladies finger and green chillies to it.

Fry them on medium flame for 4 to 5 minutes.

Then add in ginger,tamarind,curry leaves and saute for a minute.

Finally add in fresh grated coconut,hurigadale and saute for few seconds and switch off the stove.

Allow this to cool completely.

Now transfer this to a mixer grinder jar.

Add in salt and jaggery powder.

Add sufficient water and grind this to a smooth paste.

Transfer the mixture to a bowl.

Prepare for seasoning (oggarane)

Heat a tablespoon of ghee in a laddle,add in one teaspoon of mustard seeds (sasive),when it crackles add one teaspoon each of menthya kaalu (methi dana//fenugreek seeds) and urad dhal (uddina belle),asafoetida (hing//ingu).

When done pour over chutney and mix well.

Now tasty bendekayi chutney is ready.

Serve with hot rice,dosa,idli,chapattis,rotti.