BENDEKAYI GOJJU/ OKRA CURRY
Bendekayi gojju /okra curry is well suited for both breakfast and lunch. If you eat it with chapathi, then it’ll be breakfast. If you eat it with rice or ragi mudde then it’ll be lunch.
Bendkayi/ Okra – 1/2 kg
Onion – 2 medium sized ( chopped)
Tamrind juice – 1/4 cup
Coconut (shredded) – 1 cup
Fried gram – 2 tablespoon
Sambar powder – 3 tablespoon
Coriander – 1 tablespoon
Curry leaves – 8-10
Salt as per the taste
Oil – 4 tablespoon
Mustard – 1 teaspoon
Asafoetida – 1/4 teaspoon
Procedure for making bendekayi gojju:
Chop bendekayi / okra into medium pieces and fry them by adding 2 – 3 tablespoons of oil.
Fry them until it becomes non sticky completely.
Take it in a bowl and keep it aside.
In a mixer jar, take coconut, fried gram, coriander leaves and sambar powder and grind it into a paste.
Add sambar after 1 – 2 rounds of grinding.
In a frying pan, take oil and let it heat.
Once the oil is heated up, add mustard and allow it to splutter out.
Add onion and curry leaves and give it a fry.
Add fried bendekayi to the pan. Also add tamrind juice with little water and allow it to cook.
Add previously ground paste to the pan and mix well.
Let it simmer for 4-5 minutes.
Tastes delicious with mudde/ragi ball and chapathi.
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