Bendekayi Gojju | Okra Gojju | Gojju Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 big bowl
- 200 Gm bendekayi/lady's finger/okra
- 2 Tsp coconut/cooking oil
- ¼ Cup tamarind extract or 1 Tbsp tamarind paste
- 1 piece jaggery
- ¼ Tsp turmeric
- ¼ Tsp red chilli powder
- Salt to taste
- Chopped coriander to garnish
- ½ Tsp menthya/methi seeds
- 1 Tsp sesame seeds
- 2 dry red chillies
- 1 Tbsp urad dal
- ½ Tbsp chana dal
- 7-8 black pepper
- 2 Tbsp roasted groundnuts/peanuts/shenga/kadalebeeja (optional)
- ¼ Cup desiccated coconut
- 2 Tsp coconut oil
- Few curry leaves
- 1 Tsp mustard
- A pinch of hing
- Keep all the masala ingredients together
- In a small pan, dry roast the dals till golden, add sesame and menthya/methi seeds
- In a mixer jar, add red chillies, roasted ingredients, black pepper
- Next add desiccated coconut and roasted peanuts/shenga/kadalebeeja
- Grind into a paste, keep aside
- Slice washed and dried bendekayi/lady's finger/okra and add them into a pan with oil
- Fry them till they change colour and shrink in size a bit
- Add ground paste
- Pour ¼ Cup water and mix well and simmer, it starts to thicken
- Next add turmeric, tamarind paste/extract, jaggery
- Sprinkle red chilli powder and salt. Simmer
- Garnish with chopped coriander on top, make tadka with oil, mustard, curry leaves and hing and pour on top (I forgot to click a picture of this step)
- Serve hot with chapathi or rice
Adjust spiciness, add 1-2 more chillies if you want more heat
Adding roasted groundnuts/peanuts/shenga/kadalebeeja is optional but it gives a nice taste and texture and also thickens the gojju
As mentioned, ensure bendekayi/okra are dry before chopping them
Recipe by Food Of Interest at https://foodofinterest.com/bendekayi-gojju/
3.5.3226