Gojju is an age-old, traditional side-dish of Karnataka which can be served with rice, or any indian rotis like chapathis, parathas etc and also with curd rice and are similar to gravies of North India…
I have already posted recipe for cucumber gojju here.. Bendekaayi or Okra or lady’s finger is another commonly used vegetable for making gojju…
Lady’s finger/bendekaayi – 1/2 kg ( Washed, dried and cut into 1.5 inch pieces)
Oil – 4 to 5 tbspn for frying okra
Mustard – 1 tspn
Jeera – 1 tspn
Tamarind pulp – 1 lemon size soaked in water or tamarind paste(if you are having)
Jaggery – 1 big lemon size powdered
Tomato -1 medium sized
Gojjina pudi or Rasam powder – 2.5 to 3 tbspns
Fresh Coconut grated – 1/4 cup or dry coconut grated – 1/4 cup
 Heat a pan with 4 tbspn of oil, add mustard, jeera and when they splutter/pops, add chopped bendi pieces and fry well till the stickiness of the bendekaayi goes and the color changes slightly to dark green..
 Now add the ground paste(grind to smooth paste), tamarind pulp, salt, jaggery and 1 cup of water..
 Stir well and mix and boil for 5-8 minutes.. Can serve with rice, any indian roti/chapathi, akki/ragi rotti etc..
The stickiness of lady’s finger goes in any of the below way..
 By frying well in Cooking/Refined oil…
 By frying in little oil and then boiling well in tamarind pulp
 By frying well in 2 tbspns of thick curd… I follow any of these three and it works well..
Variations with the same recipe ::-
The same gojju recipe can be followed with badanekaayi or brinjal, onion-tomato, capsicum or well fried bitter gourd..
Do give a try..