Bendekayi kayirasa or ladies finger in urad dal gravy explained with step by pictures. Bendekayi kayirasa is a simple yet mouth watering recipe. It tastes very good with rice or chapathi. This type of bendekayi kayirasa is prepared mainly in kundapura and malenadu region of karnataka. Generally green chilies are used in kayirasa but you can also use red chilis. Bendekyi kayirasa should have thick gravy, so be careful while adding the water.
Mangalore side a different version of kayirasa is in practice. In mangalore style bendekayi kayirasa jaggery is used and is boiled at the end. Soon I will post that version also. Bendekayi or ladies finger is very good for health. If you are looking for more Ladies finger recipes, then do check our bendekayi palya (ladies finger curry) and Bendekayi sambar recipes.
This simple and tasty bendekayi kayirasa is totally different from other gravies. We have to just add the ground masala with the cooked vegetables. That final boiling step, after mixing the masala and cooked vegetables is not there in this recipe. In kayirasa the gravy and the cooked vegetables are simply mixed when the cooked vegetables are cool/warm. So this kayirasa is also called by name "hasi kayirasa", where in hasi translates to raw (not boiled) in kannada language. Remember you need to wait till the cooked vegetables are warm. This recipe is popular with bendekayi or ladies finger. But it also tastes good with beans, Long beans and tindora (thondekayi). If you are looking for more Karnataka style gravy recipes then do visit our gravies section.
Preparation time: 10 min
Cooking time: 20 min
Here is the image of kayirasa using red chilies. All procedures remain same.
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