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.

1

ROAST - LOW FLAME

saute on low flame until the spices turn golden brown.

2

COOL COMPLETELY

cool completely and transfer to a blender.

3

COCONUT - HALF CUP

also, add ½ cup coconut and ½ cup water.

4

BLEND - SMOOTH PASTE

blend to smooth paste adding more water if required. keep aside.

5

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.

6

OKRA - 15 CHOPPED

add 15 okra and stir fry for 2 minutes

7

TAMARIND EXTRACT

now add 1½ cup tamarind extract, ½ tsp turmeric, 2 tbsp jaggery and 1 tsp salt.

8

BOIL - 10 MINUTES

mix well, cover and boil for 10 minutes or until bhindi is cooked well.

9

MASALA PASTE

further, add in the prepared masala paste and mix well.

10

WATER - HALF CUP

add ½ cup water adjusting consistency as required.

11

BOIL - 5 MINUTE

boil on a medium flame for 5 minutes or until the masala paste is cooked well.

12

READY TO EAT

finally, enjoy bendekayi gojju with hot steamed rice or chapathi.

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