Bendekayi Gojju

Bendekayi Gojju is a traditional Karnataka cuisine which is a very important side dish prepared during festivals. It is made with Lady's finger (bendekayi). This is a very easy dish that tastes best with rice or chapathi.

Gojju can also be prepared with many vegetables like onion, bitterguard, raw mangoes, chillies etc.

Ingredients:

Lady's Finger (okra) - 10 to 15
Tamarind paste - 2 tsp
Jaggery (mashed) - 3 tsp
Curry Powder - 2 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Bengal gram - 1 tsp
Urad dal - 1 tsp
Curry leaves - 5 to 6
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Asafoetida - 1 pinch
Rice flour / Corn flour - 1 tsp
Salt to taste

Method:

Chop the okra into small pieces and keep aside. 

Soak the jaggery in the tamarind paste. Add little water if required.

Heat one tsp oil in a pan and shallow fry the okra till they are cooked properly. Remove them and keep aside.

Add one tsp oil to the same pan. Add mustard seeds to it. Once they start to splutter, add bengal gram, urad dal, turmeric and asafoetida. Also add curry leaves. 

Mix rice flour with tamarind paste and see that no lumps are formed. Add this paste to the pan.

Add little water about half a cup. Let it simmer for 2 minutes. It starts to thicken due to rice flour. Now add the okra to the pan. 

Add salt, chilli powder and curry powder and mix well. Let it simmer for another 2 to 3 minutes on low flame. Once the dish reaches sugar syrup consistency, remove it from the heat since it thickens little more after some time.

Serve hot with rice and ghee.

Note:

1. If you are using readily available tamarind paste, use only one tsp. Here I have used soaked tamarind paste. 

2. Okra become very light when shallow fried. This is the indication that they are done.

Enjoy Cooking.. :)