Bendekayi Gojju is A very popular recipe from Karnataka also known as ‘Kairasa’. A Gojju is a delicious Curry- A medley of flavours I would say – sweet, spicy and tangy all at the same time. Very Simple to make, a delight to your taste buds.
Okra/Bhindi is stir fried, then mixed & simmered along with ground masala paste made up of coconut and few spices. It goes well with Chapatis, Dosas and Steamed Rice. I personally love eating it with rice and ghee. Bittergourd Gojju, Hog Plum Gojju, Pineapple Gojju are other Variants wherein the basic Masala base remains the same, with just little tweaks here & there.
Note down the recipe of this delicious curry.
Preparation Time : 30 minutes
Cooking Time: 15 Minutes
• Fresh Bhindi/ Okra/ Lady’s Ginger- 15-20 nos
• Turmeric Powder-1/2 tsp
• Grated Jaggery – 2tsp
• Lemon Sized Tamarind ball soaked in warm water
• Salt to taste
For the Masala:
• Dry Red Chillies-8-10
• Urad Dal- 2tsp
• Chana Dal- 2tsp
• Fenugreek Seeds/ Methi Seeds – 1/4 tsp
• Cumin Seeds/ Jeera- 1 tsp
• Asafoetida/ Hing- a pinch or two of it
• White Sesame Seeds- 2 tsp
• Coconut – 1 cup
• Oil-1 tbsp
• Mustard Seeds -1 tsp
• Asafoetida/hing – a pinch of it
• few curry leaves
• wash the okra and pat them dry , then chop them into disc shape and keep it aside.
• meanwhile soak Tamarind in warm water.
• Heat a Kadai and add little oil , add in chopped bhindi and stir fry on a medium to low flame till they turn a bit aromatic.
• Squeeze out the juice from the Tamarind and add it to the stir fried bhindi, add grated Jaggery , add 1/2 tsp turmeric powder. Cook until the bhindi turns soft.
•Now In a Pan , heat few drops of oil, add in all the ingredients mentioned under the ‘ingredients for masala ’ except for coconut and sesame seeds.
•Roast until fragrant & dals turn golden.Time to add grated coconut toast for about a minute let the mixture cool, transfer all of that into a mixie jar. Now in the same pan dry roast sesame seeds on a low flame till it turns a bit golden.
• Now Add the sesame seeds to the mixie jar, pour in little water and grind it to a very smooth paste.
• Add this Paste to the cooked Bhindi along with salt to taste, mix everything well. Add water accordingly.Now let the curry boil on a medium flame till all the flavours merge in nicely.
• Reduce the flame and cook further for 5 mins the gravy thickens by then.
• Make a tempering of Mustard Seeds, hing & curry leaves , turn off the flame.
• Our Bendekayi Gojju is ready , serve it hot along with Chapati or Rice.