Bendekayi Gojju
Bendekayi gojju is a rich tasting okra stew with the perfect balance of tangy, sweet and spicy flavors.
Equipment
- 1 High Speed Blender use a large mortar and pestle instead
- 1 Wide Bandli/ Wok or any wide pan
Ingredients
- 2 lb Okra washed, pat dried and sliced
- 2 tablespoon Avocado/ Neutral Cooking Oil
- 3 teaspoon Tamarind Paste
- ½ teaspoon Turmeric Powder
- 1 Jaggery Piece a large lemon sized piece or around 50g in weight
- 5-6 cups Water
- Salt to taste
For masala paste
- 1 Tomato washed and halved
- 1 cup Fresh or Frozen Shredded Coconut
- 1 teaspoon Fenugreek Seeds
- 2 teaspoon White/Black Sesame Seeds
- 8 Byadgi Red Chili
- 4 teaspoon Split Black Lentils
- 4 teaspoon Split Chickpea Lentils
- 2 teaspoon Cumin Seeds
- 1 cup Water for grinding
For tempering
- 1 teaspoon Mustard Seeds
- 1-2 Red Chilis
- 7-8 Curry leaves
- 2-3 pinches Hing(Asafetida)
- 1 tablespoon Avocado Oil/ Ghee
Instructions
- Heat a wide and heavy bottomed pan to medium low. Add all the ingredients needed for the masala paste other than the tomato and water in the pan. Gently saute the ingredients until you see the lentils turn a golden brown. Take care to ensure no ingredient burns since it can turn the paste bitter. Once done, take off the heat and let this cool for 10 minutes.
- Using the same or another pan, add oil and heat. Once hot, add the sliced okra. Keeping the heat level at medium, let the okra cook while sautéing regularly. Do this for another 6-7 minutes.
- Add 4-5 cups of water, tamarind paste, jaggery, turmeric powder and salt. Mix well and let this come to a simmer. Now place all the roasted ingredients along with the tomato and half a cup of water in the blender. Blend until smooth. Add more water if the paste is very thick.
- Now add this ground masala paste to the pan with the simmering okra. Check the consistency and add more water as required. Gojju should be neither thin nor very thick. Check for salt and add more as required. Let this mixture simmer until the okra is cooked. Remove from heat.
- Heat a small pan and add the oil/ghee. Once hot, add all the other ingredients needed for the tempering. Turn off the heat when you see the mustard seeds pop and the curry leaves starts wilting. Pour this tempering on top of the gojju. Mix well and serve hot with rice.
Notes
- Always wash and pat clean the okra before slicing. The same goes for curry leaves before using in tempering. You don't want any water on the leaves hitting the hot oil.
- You can oil the knife blade before slicing the okra to prevent it getting very sticky.