SESAME - 1 TBSP
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.
ROAST - LOW FLAME
saute on low flame until the spices turn golden brown.
cool completely and transfer to a blender.
COCONUT - HALF CUP
also, add ½ cup coconut and ½ cup water.
BLEND - SMOOTH PASTE
blend to smooth paste adding more water if required. keep aside.
DRIED RED CHILLI - 1
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 dried red chilli, pinch hing, few curry leaves.
OKRA - 15 CHOPPED
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.
BOIL - 10 MINUTES
mix well, cover and boil for 10 minutes or until bhindi is cooked well.
further, add in the prepared masala paste and mix well.
WATER - HALF CUP
add ½ cup water adjusting consistency as required.
BOIL - 5 MINUTE
boil on a medium flame for 5 minutes or until the masala paste is cooked well.
READY TO EAT
finally, enjoy bendekayi gojju with hot steamed rice or chapathi.