bendekai gojju recipe | bendekai kayirasa | bendekayi gojju – karnataka style

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

bendekai gojju recipe | bendekai kayirasa | bendekayi gojju – karnataka style with detailed photo and video recipe. an extremely popular masala based curry recipe made with okra slices, spices and coconut masala. the recipe is hugely popular in karnataka, but not just limited to it and a known recipe is all the southern indian states. the recipe is typically served as a taste enhancer, just after the rasam and sambar combo. but can also be served with rice or idli for morning breakfast.
bendekai gojju recipebendekai gojju recipe | bendekai kayirasa | bendekayi gojju – karnataka style with step by step photo and video recipe. kayirasa is one of the popular semi-thick sauce based gravy from the south indian state of karnataka. the recipe is known for its combination of taste. it has a combination of sweetness, spiciness, sourness and savoriness which makes it an ideal taste enhancer. it can be made with different vegetables and bendekai gojju recipe or okra kayirasa is one such option.

well, the name kayirasa or the dish may not be familiar to many, but certainly, you guys have tried it at some point of time. particularly, if you have visited any south indian marriages or any festival, kayirasa is one of the most important dishes. basically in kannada, kayi means coconut and rasa mean gravy or curry. there is a particular use case for this dish and reasons to be served in lunch and dinner feast. due to the burst of flavour and taste, it has to offer, it acts as a taste enhancer or stimulator. hence once the rasam and sambar recipes are served, bendekai gojju recipe is served so that taste buds get prepared for the next dishes. however these days it is also served as main curry with rice and breakfast dishes like dosa and idli.

bendekai kayirasa

furthermore, i would like to add some tips, suggestions and variations to bendekai gojju recipe. firstly, as i explained earlier the kayirasa curry can be made with a different set of vegetables and ingredients. however, the most common vegetables used are either pineapple or hog plum. these tropical fruits are sour in taste and add the necessary flavour to the curry. but because we have used okra in this recipe, you may have to increase the sourness by adding more tamarind juice. secondly, while using the okra, you have to be extra careful while chopping. make sure it is properly cleaned and wiped with no moisture in it. lastly, the taste of kayirasa increases when the mixture of tamarind, salt, jaggery and chillies are boiled thoroughly. do not compromise on this step.

finally, i request you to check my other detailed curry recipes collection with this post of bendekai gojju recipe. it mainly includes my other gravy based curries like, aloo bhindi, kaju paneer masala, white kurma, shahi paneer, beans ki sabji, aloo chole, baby potato fry, paneer hyderabadi, lasooni palak, corn capsicum masala. further to these i would also like to mention my other similar recipes collection like,

bendekai gojju video recipe:

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recipe card for bendekai kayirasa recipe:

bendekai gojju recipe

bendekai gojju recipe | bendekai kayirasa | bendekayi gojju - karnataka style

3.06 from 17 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 Servings
AUTHOR: HEBBARS KITCHEN
Course: curry
Cuisine: karnataka
Keyword: bendekai gojju recipe
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easy bendekai gojju recipe | bendekai kayirasa | bendekayi gojju - karnataka style

Ingredients

for masala paste:

  • 1 tbsp oil
  • 1 tsp urad dal
  • 1 tsp chana dal
  • ¼ tsp methi / fenugreek
  • 1 tbsp sesame / til
  • 5 dried red chilli
  • few curry leaves
  • ½ cup coconut, grated
  • ½ cup water, to blend

for gojju:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 dried red chilli
  • pinch hing / asafoetida
  • few curry leaves
  • 15 okra / bendekayi, chopped
  • cup tamarind extract
  • ½ tsp turmeric
  • 2 tbsp jaggery
  • 1 tsp salt
  • ½ cup water, for adjusting consistency

Instructions

  • 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.
  • saute on low flame until the spices turn golden brown.
  • cool completely and transfer to a blender.
  • also, add ½ cup coconut and ½ cup water.
  • blend to smooth paste adding more water if required. keep aside.
  • in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 dried red chilli, pinch hing, few curry leaves.
  • add 15 okra and stir fry for 2 minutes.
  • now add 1½ cup tamarind extract, ½ tsp turmeric, 2 tbsp jaggery and 1 tsp salt.
  • mix well, cover and boil for 10 minutes or until bhindi is cooked well.
  • further, add in the prepared masala paste and mix well.
  • add ½ cup water adjusting consistency as required.
  • boil on a medium flame for 5 minutes or until the masala paste is cooked well.
  • finally, enjoy bendekayi gojju with hot steamed rice or chapathi.
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how to make bendekai gojju with step by step photo:

  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.
    bendekai kayirasa

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.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
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