Step-by-step
1
firstly, in a pan heat 1 tbsp oil and add 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 1 tbsp sesame, 5 dried red chilli and few curry leaves.
2
saute on low flame until the spices turn golden brown.
3
cool completely and transfer to a blender.
4
also, add ½ cup coconut and ½ cup water.
5
blend to smooth paste adding more water if required. keep aside.
6
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 dried red chilli, pinch hing, few curry leaves.
7
add 15 okra and stir fry for 2 minutes.
8
now add 1½ cup tamarind extract, ½ tsp turmeric, 2 tbsp jaggery and 1 tsp salt.
9
mix well, cover and boil for 10 minutes or until bhindi is cooked well.
10
further, add in the prepared masala paste and mix well.
11
add ½ cup water adjusting consistency as required.
12
boil on a medium flame for 5 minutes or until the masala paste is cooked well.
13
finally, enjoy bendekayi gojju with hot steamed rice or chapathi.
Video
Notes
- firstly, make sure to wipe off the moisture from okra before chopping else it turns sticky.
- also, adjust the amount of jaggery and chilli depending on taste.
- additionally, if serving the gojju with chapathi keep the consistency slightly thick.
- finally, bendekayi gojju recipe tastes great when the flavour of sweetness, tanginess and spiciness are well balanced.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bendekai-gojju-recipe-bendekai-kayirasa/