Sep 16, 2013

Heerekai- Kayi-Sasive Palya | Chinese Okra-Coconut-Mustard Fry

Heerekai-Kayi-Sasive Playa is a recipe from South Canara Cuisine. It is made with finely chopped beetroot cooked in ground coconut-mustard paste. The South Canara recipes liberally use coconut in many dishes. 

This recipe is quiet simple and uses just 5 ingredients - Chinese okra, coconut, mustard seeds, chilies and turmeric. Seasoning is optional. 


1 nos. Chinese Okra, finely chopped
1/2 tsp lemon juice (optional)

For ground spice paste
1/2 cup Freshly grated coconut
1/2 tsp Mustard seeds
1/4 tsp Turmeric Powder
3 Green Chilies

For Seasoning (optional)
1 tsp ghee
1 tsp Mustard seeds
1 tsp Bengal gram
1 sprig of curry leaves
pinch of Asafoetida (hing)


  1. Blanch chinese okra in 1/2 cup of hot water with a little salt  for 5 minutes
  2. Grind coconut, mustard seeds, turmeric powder and green chilies
  3. Add the ground paste blanched chinese okra and stir for 2 - 3 minutes
  4. In another pan, heat ghee, add mustard seeds, bengal gram, curry leaves and hing. When it starts to splutter pour the seasoning to the chinese okra which is already cooking. Adjust salt as per taste. Mix well
  5. Garnish with coriander leaves. Serve hot with steamed rice and curry

1 comment:

  1. Under 3rd step under method heere kayi sasive palya, instead of blanced heere kai or chinese okra you have put beet root. Is this an error?