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bendekai gojju recipe
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4.89 from 17 votes

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

easy bendekai gojju recipe | bendekai kayirasa | bendekayi gojju - karnataka style
Course curry
Cuisine karnataka
Keyword bendekai gojju recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

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.