Wednesday, April 8, 2009

Heerekai (Chinese Okra)Chutney

Chinese Okra/Heerekai in "kannada" is a tender and sweet flavored vegetable available throughout the season.It used in different forms and in different dishes.It can be used to make bajji's, curries, sambar/tove and chutney's too.

Here i have made chutney out of it, its a simple and easy recipe.It goes well with Dosa, Idli, Chapathi's or Rice.


1 Chinese Okra/Heerekai
1/2tsp Channa Dal
1/2tsp Urad Dal
4-5 Red Chillies
1/4 cup Fresh Coconut(dry coconut can also be used)
1/2tsp Tamarind Paste
1/2tsp Jaggery(optional)
2-3 Curry leaves
1tsp Oil
1/2tsp Mustard Seeds
a pinch Aseofotida


First clean the chinese okra and chop it and keep aside.In a pan add 1/2tsp oil and then add Channa dal, urad dal and fry till it turns golden brown.Then add Red chillies, tamarind and roast for a minture and cool it on a plate.In the same pan add the chopped Okra and fry till it looses all the water and turns a little brown.Cool it on a plate and grind by adding all the roasted dals, coconut, jaggery and salt with out adding any water(U can add a little water if its not grinding well).
In a small pan add 1/2tsp oil and mustard seeds and when it crackels add a little aseofotida , curry leaves and pour it on chutney and mix well.Store it in a container and can be used for a week.

Note:If u dont add any water it will stay longer.Refrigerate after using.


  1. My favorite chutney:) I make it with the skin of the heerekai. I need to try your recipe ... mine is little different than your. Thanks for sharing and the photos looks awesome ... keep it going :)

  2. thanks preeti, oh yeah do tell me ur recipe.


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