Post by @handfulofflour

Share with someone who would love this❤️ This is a beautiful, heavenly dish made at homes in the coastal Karnataka region. It’s simple, and comforting which is why you won’t see it pop up on mainstream menus. If you have acid reflux or low spice tolerance, this is a really good for your tummies! ( rich in probiotics) ❤️🫶🏻 Best served with red rice and for protein & fibre, some sprouts on the side. Melara / Majjige Huli made with mangalore lady’s finger ( mangaluru bendekai) Ingredients: 2 cups Mangalore lady’s finger ( if you don’t have access to this, variety, you can use normal okra too but that has more slime so make sure you fry it in a bit of ghee or oil well before using it so all the glue reduces) - chopped into large pieces as shown in the video 2 green chillies ½ glass buttermilk Fresh grated coconut (about ½–¾ cup) Salt, to taste For tempering 1 tsp coconut oil (or neutral oil) 1 tsp mustard seeds 1–2 dried red chillies Curry leaves Method Add buttermilk, green chillies, and salt to a pan and bring to a gentle boil. Add the chopped okra and cook for about 5 minutes, until just tender. (It may curdle slightly — this is normal.) Grind the grated coconut with a little water into a smooth paste and add it to the pan. Mix gently. I like to retain a creamy consistency, but if you prefer it to be more diluted, you can add more buttermilk or water at this stage. Prepare the tempering by heating oil, then adding mustard seeds, dried red chillies, and curry leaves. Pour the tadka over the cooked okra. Adjust salt if needed and serve warm but not boiling hot. #mangaloreancuisine #healthyindianrecipes #vegrecipesofindia #easyindianrecipes #southindiancooking