Bendakai Gojju ( Okra/ Lady's finger Gojju) (Karnataka Cuisine)

 

Bendekai Gojju

This is a wonderful delicacy which is prepared in most of the Brahmin families in Karnataka. Its made with Bendekai ( called Bhendi ) . Its a slightly sweet, tangy gravy which can be mixed with rice or can be used as a side dish with chapathi. You can also replace Okra/ Bhendi with Pineapple. 

Prepation time: 

Ingredients: 

Bendekai ( Bhendi) - Bhendi cut to 1/2 inch long (1/2 kg.)

Tamarind - size of one small lemon soaked in water for 15 - 20 minutes. You can alternatively used 1 tsp tamarind paste. 

 Grated Coconut - 1/2 coconut or 1 cup. 

Dry Red Chillies - 5 to 6 nos. Can take more or less depending on how spicy you want it. 

Mustard seeds - 1 tsp. 

Jaggery - Size of small lemon . Use more or less depending on the taste. 

Salt to Taste (1 tsp). 

Hing ( Asafoetida powder) 

1 tbsp oil. 

Preparation Method: 

Take coconut, red chillies, salt and hing and grind it to a fine paste. Now take the chopped bhindi and add the tamarind water / paste. Add a cup / 100 ml of water, salt and let it boil on medium flame for 5 minutes. Now add the grinded paste and let it boil for another 5 minutes. Now add the jaggery and bring it to a simmer. Take oil in small kadai and once it heats up add mustard, hing and then curry leaves (optional) and once the mustard seeds start to pop mix it with the Gojju ( gravy ) and bring it to a boil. 

Garnish it with Coriander leaves and serve it hot with Rice or hot Chapathis