Bendekaayi gojju recipe

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…

Ingredients Needed:

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)
Salt
Jaggery – 1 big lemon size powdered

To grind:

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

Method::

[1] 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..

[2] Now add the ground paste(grind to smooth paste), tamarind pulp, salt, jaggery and 1 cup of water..

[3] Stir well and mix and boil for 5-8 minutes.. Can serve with rice, any indian roti/chapathi, akki/ragi rotti etc..

Note ::-

The stickiness of lady’s finger goes in any of the below way..

[1] By frying well in Cooking/Refined oil…
[2] By frying in little oil and then boiling well in tamarind pulp
[3] 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..

 

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