Bendekayi Gojju | Okra Gojju | Gojju Recipes
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 big bowl
 
Delicious and special gojju, Karnataka style bendekayi gojju
Ingredients
  • 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
For Masala:
  • 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
For Tadka:
  • 2 Tsp coconut oil
  • Few curry leaves
  • 1 Tsp mustard
  • A pinch of hing
Method
  1. Keep all the masala ingredients together
  2. In a small pan, dry roast the dals till golden, add sesame and menthya/methi seeds
  3. In a mixer jar, add red chillies, roasted ingredients, black pepper
  4. Next add desiccated coconut and roasted peanuts/shenga/kadalebeeja
  5. Grind into a paste, keep aside
  6. Slice washed and dried bendekayi/lady's finger/okra and add them into a pan with oil
  7. Fry them till they change colour and shrink in size a bit
  8. Add ground paste
  9. Pour ¼ Cup water and mix well and simmer, it starts to thicken
  10. Next add turmeric, tamarind paste/extract, jaggery
  11. Sprinkle red chilli powder and salt. Simmer
  12. 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)
  13. Serve hot with chapathi or rice
Notes
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/