Bendekayi Gojju
A classic Karnataka curry where tender okra is simmered in a flavorful gravy of tamarind, jaggery, and freshly ground spices. This sweet, sour, and spicy dish is a perfect accompaniment to hot rice and ghee.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Okra
- b.Ensure the okra is completely dry before cutting to prevent it from becoming slimy.
- c.Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
- d.Add the cut okra and sauté for 8-10 minutes, stirring occasionally. Cook until the okra is tender and the sliminess has completely disappeared. Set the cooked okra aside.
- 2
Step 2
- a.Roast Spices and Prepare Masala Paste
- b.In the same pan, dry roast the chana dal, urad dal, coriander seeds, sesame seeds, and dried red chillies on a low flame for 3-4 minutes until they turn lightly golden and aromatic.
- c.Turn off the heat and allow the roasted spices to cool down completely.
- d.Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and a few tablespoons of water. Grind to a smooth, thick paste.
- 3
Step 3
- a.Cook the Gojju Gravy
- b.Squeeze the juice from the soaked tamarind into a bowl, discarding the pulp. You should have about 1/2 cup of tamarind extract.
- c.In the same pan, combine the tamarind extract, grated jaggery, turmeric powder, and salt. Add 1 cup of water and bring the mixture to a rolling boil.
- d.Simmer for 4-5 minutes to cook the raw flavor out of the tamarind.
- e.Add the ground masala paste to the pan. Mix well and cook for 5-7 minutes, stirring frequently, until the gravy thickens and you see oil separating at the edges. Add more water if the gravy becomes too thick for your liking.
- 4
Step 4
- a.Combine and Temper
- b.Gently add the sautéed okra to the thickened gravy. Mix carefully and let it simmer for another 2-3 minutes, allowing the okra to absorb the flavors of the gojju.
- c.For the tempering, heat the remaining 1 tablespoon of oil in a small tadka pan. Add the mustard seeds and let them splutter.
- d.Add the asafoetida and curry leaves, and sauté for a few seconds until the leaves turn crisp.
- e.Pour this hot tempering over the Bendekayi Gojju. Give it a gentle stir.
- 5
Step 5
- a.Serve
- b.Let the gojju rest for 5-10 minutes before serving.
- c.Serve hot with steamed rice, ghee, or with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is to use completely dry okra to prevent a slimy texture. Wash and dry it hours in advance if possible.
- 2Do not cover the pan while sautéing the okra, as the trapped steam will make it slimy.
- 3Roast the spices on a low flame to prevent burning and to release their essential oils and maximum aroma.
- 4Feel free to adjust the quantities of jaggery and tamarind to achieve your preferred balance of sweet and sour flavors.
- 5If using frozen okra, thaw it completely and pat it very dry with paper towels before sautéing.
Adapt it for your goals.
Vegetable Swap
Replace okra with lightly fried bitter gourd (hagalakayi), eggplant (brinjal), or capsicum for a different flavor profile.
Nutty CrunchNutty Crunch
Add 1 tablespoon of roasted peanuts along with the spices before grinding for a richer, nuttier texture and taste.
Spice LevelSpice Level
For a milder version, use Kashmiri red chillies which provide color without much heat. For a spicier gojju, add a slit green chilli along with the okra.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Packed with Antioxidants
The spices used, such as turmeric, coriander, and sesame seeds, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Good Source of Micronutrients
This dish provides essential minerals like iron from jaggery and lentils, and calcium from sesame seeds, contributing to overall bone health and vitality.
Frequently asked questions
The key is to ensure the okra (bendekayi) is completely dry before you chop and sauté it. Wash it well in advance and pat it dry with a kitchen towel. Sautéing it in an open pan until the stickiness disappears is also crucial.