Bhendekayi Gojju

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala. 


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Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

Ingredients
  • Bhendekayi / Okra / Ladiesfinger - 1/2 kg
  • Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
  • Velly/ Jaggery / Bella   - a small piece 
  • Salt to taste
  • Karvappale / Curryleaves - few
  • Grated coconut / Thenga / Thenginaturi - 1/4 cup
  • Oil - 2 tbsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
For masala
  • Menthyu / Menthya / Fenugreekseeds - 1 tsp
  • Dhaniya /Coiranderseeds - 1/2 tsp
  • Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i used Byadagi)
  • Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
  • Asafoetida / Hing / Peryangayum - 1/4 tsp
Method
  1. Wash and pat dry okra/bhendekayi and cut into small rounds and keep aside
  2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
  3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
  4. Heat oil add mustard seeds allow to splutter then add bhendekayi / okra and curry leaves fry till tender
  5. Add 1/2 cup of water then add tamarind, jaggery and salt bring to boil and cook
  6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
  7. Serve hot with rice
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3 comments

Vaths said...

Easy to follow recipe. Tried the first time and it tasted awesome. Thank you.

Vanamala Hebbar said...

@ Vaths - Thank You:)

Budget Hotels in India said...

laides finger is nice http://blog.staymango.com/