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.
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
- 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
- Wash and pat dry okra/bhendekayi and cut into small rounds and keep aside
- Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
- Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
- Heat oil add mustard seeds allow to splutter then add bhendekayi / okra and curry leaves fry till tender
- Add 1/2 cup of water then add tamarind, jaggery and salt bring to boil and cook
- Add masala and little water, boil simmer for another few mins. Remove from the flame
- Serve hot with rice
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3 comments
Easy to follow recipe. Tried the first time and it tasted awesome. Thank you.
@ Vaths - Thank You:)
laides finger is nice http://blog.staymango.com/
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