Bendekai Gojju Recipe means Sweet and Spicy Okra in coconut. Bendekai Gojju comes from Karnataka-India. The okras are immersed in tangy, sweet and spicy gravy. It tastes great when accompanied with rice Or rotis. Bendekai Gojju is a worth try.
I usually like to try vegetables in different styles and flavor. So I thought of making this dish. Sometimes it’s worth trying the new dishes. As it gives you a variety and different food from different region. What else a foodie like me would want more?
My hubby loved it a lot and I also loved them. Also the gravy is enough for family of four to five members. To be honest I had only 200 gms of okra at home and I was lazy to go to the market. Hence I thought of making this gravy. Also saved my work as I didn’t made any vegetable just Bendekai Gojju and rice. Food was all set for the dinner 😉 sometime you got to be smart.
Bendekai Gojju Recipe and the printable version below:
- 200 gms okra/ ladysfinger chopped into one inch length
- 1 tbsp clarified butter (ghee) Or coconut oil
- 1 potato chopped with skin into cubes
- 1 medium sized onion chopped
- 3 kashmiri red chilies
- 14 to 15 peppercorn
- 2 tbsp poppy seed (khuskhus)
- 1 tbsp cumin seed
- 1 tbsp fenugreek seed
- 1 cup fresh coconut grated Or chopped finely
- 8 to 10 curry leaves
- 1 small ball of jaggery equal to lemon size (grate jaggery and mix with hot water)
- 1 lime juice Or 2 tbsp tamarind pulp
- 2.5 tbsp sambar powder
- 1 t/s mustard seed
- 1 t/s urad dal (split gram)
- 1 tbsp red chili powder
- ½ t/s asofoetida
- 1 cup water Or as consistency requires
- sea salt as per taste
- 10 to 12 curry leaves
- 1 tbsp oil
- Wash the Okras wipe them with a cloth. It's important you chop them into 1 inch length else it will dissolve in the gravy. Take a skillet place on high fire. Once it's hot add the okras to it. Roast them until the okras are slightly charred. Keep stirring in between. Be vigilant else your okras will get burnt. Switch off the gas once they are softly browned. Keep them aside.
- Take a pan place on high fire. Once it's hot dry roast cumin seed, fenugreek seed, 10 curry leaves, poppy seeds, peppercorn, coconut and onion. Once they are nice brown and starts giving aroma. Switch off the gas and grind into a processor until smooth paste is formed. Add little water if required.
- Now take a wok Or kadhai add ghee. Once it's hot add rest of curry leaves, mustard seed, urad dal, asofoetida. Once it starts crackling add the grounded paste.
- Give a nice stir and cook for 2 to 3 mins. Keep stirring else it might stick to the bottom. Once the paste starts thickening. Add the chopped potatoes along with water. Simmer for 4 to 5 mins.
- It's time to add the roasted okras. Also add grated jaggery mixed with hot water. Don't forget to add lime juice Or tamarind pulp.
- Lastly add sambar powder, red chili powder and sea salt. Cook for another 5 to 7 mins. Check the consistency add more water if required. Once your potatoes are cooked your dish is ready. Check the seasoning add more salt Or spice if required.
- For tempering: Take oil in a pan once oil is hot. Add curry leaves saute for a minute. Pour this into the curry. Serve hot with rice, dosas Or idlis.
2.Sambar powder is easily available in all Indian local stores.
3.If fresh coconut isn't available you could use 1 cup desiccated coconut mixed with hot water.
4.I haven't used tamarind as I don't love tamarind so much. You could use tamarind instead of lime juice.