Bendekayi Hasi/Lady’s finger Raita

Coconut is an essential part of Havyak cooking. Cooking without coconut is of no chance, even though we have  been hearing of high cholestrol the term which is still  unknown for many. Even now go down to north canara there are few of them who ever think about it because literally they can never think of cooking their meal without coconut.  I myself how many times i think of not using coconut that much i am pulled towards its flavour. This is the first time i ever made it for the JFI entry . This is hosted by Ashwini from Food for thought.


Bendekayi Hasi

Lady’s finger – 15

fresh grated coconut – 1/2 cup

curds – 1 cup

mustard seeds – 1 tsp

urad dhall – 1 tsp

a pinch of hing

green chillies – 1

red chillies – 2 broken

curry leaves – 1 sprig

Grind coconut green chillies into a fine paste. Heat oil in a kadai add 1/2 tsp mustard, hing, dry chillies when mustard splutter add the finely cut ladies finger. Stir fry the lady’s finger with required salt until cooked.  Alternatively it could also be placed in microwave on high for 5- 8 minutes. Add coconut paste after the lady’s finger is cooled. Add curd and mix well.  now prepared the takda of mustard, urad dhall, hing and curry leaves. Add the takda to hasi and close lid to retain flavor.  Serve pachadi with rice. Unfortunatley i did not have curry leaves so i have not added but it adds good flavour to the pachadi.


3 Comments Add yours

  1. Ashwini says:

    Roopa, I looove okra raita…we make it quite often too. Thanks so much for participating in JFI.
    Happy new year

  2. Shivaram says:

    Thanks for sharing Havyaka recipes.

  3. Sripathi says:

    Scanned the blogs. That’s some cooking you do there.

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