Bendekayi Gojju

Sunday, November 08, 2015

One of my favourite ways to eat Bendekayi/Ladies Finger/Okra is this Gojju with some steamed Rice. Gojju in Kannada is a coconut based gravy which is thickish in consistency. Its got a bit of sweetness from the jaggery, bitterness from the methi seeds & tartness from tamarind. 

Some of the vegetables commonly used to make Gojju are Ladies Finger, Green Bell Pepper, Pumpkin , Pineapple , Tomatoes, Bitter Gourd.

Bendekayi Gojju

Gojju is typically eaten with hot steamed rice. But they can also be served with Akki Rotis, Dosas or even Chapatis. I reckon, it goes best with Rice 

This version of Bendekayi Gojju is a staple in most Kannada home & a  traditional Kannada meal will always have a Gojju (mostly Pineapple) as a part of the menu. 


How To:

Clean & wipe Ladies finger. Trim off the edges & chop them into thin slices - about half an inch thickness.

In a pan, heat a teaspoon of oil, add all the items listed under 'To Roast' & roast on medium flame until the dals change their colour slightly and are fragrant. Set aside to cool a little.

Soak Tamarind in warm water & extract juice. In a mixer grinder, add grated coconut & roasted spices along with tamarind extract & roasted gram & grind into a smooth paste using little water.

In a Kadhai, heat some oil. splutter mustard seeds. Add chopped Ladies Finger along with some salt & sauté on medium flame until they lose their slime & are cooked well.

Now add the ground paste along with 2 cups of water. Add jaggery & check for salt. Give it a good mix & simmer on low flame for about 10 minutes. Stir at regular intervals to avoid the bottom of the pan from getting burnt. 

If the Gojju/Gravy is on the thicker side, add some more water to get the right consistency. 

Turn off the heat & transfer to a serving dish. Serve warm with Rice/Dosas or Chapatis 

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