Bendekayi Gojju Recipe | How to do Karnataka style Bhindi Curry recipe | Bendekayi gojju recipe with step by step photo | Bendekai Kayirasa
Today i have for you all an easy Karnataka style Bhindi / Okra curry that’s popularly known as ” Bendekayi Gojju ” . In coastal Karnataka it’s known as ” Bendekai Kairasa / Bendekai Menaskai ” . Preparing Bendekayi gojju is very simple. And the end result would be a spicy tangy little sweetish curry , an absolute delight to your taste buds. Tastes amazing with rice as well with chapathi / Dosa / Idli / ubbu rotti etc .
Basically Gojju / Kairasa is a curry with ground spices and some boiled or stir fried vegetables in it. Addition of sesame seeds gives a nice distinguished aroma to this curry ,making it along with coconut, star ingredients. Choice of veggies can vary,but the basic masala remains same , just a few small changes here and there thats it. I have already shared mango gojju , bitter gourd gojju, hog plum gojju etc and for today Bhindi is the chosen one. As in my home we all are bhindi fans , anything made from bhindi vanishes in no time . I know some people hate okra cause of its gooeyness … but actually if cooked in a correct procedure , they never turn sticky or slimy. Do check out the notes section where there are few tips to cook bhindi without getting slimy . For now , do check out this authentic Karnataka style Bendekayi Gojju and give a try ..I’ m sure you’l keep licking your fingers and make your plate clean….
Wash lady's finger and pat them try using a kitchen towel . Chop them into thin discs as shown in pic .
Soak tamarind in 1 cup of warm water and extract the juice.
Take a thick kadai / pan . Heat 1-2 tsp oil and add chopped bhindi . Fry for 4-5 mins on medium flame till they are aromatic .
Now add tamarind extract , jaggery and turmeric to the roasted bhindi . Let it cook till soft . Cooking in tamarind water , helps removing slimyness .
Meanwhile .. in a small pan add few drops of oil.Add all the ingredients mentioned under masala except coconut and sesame.Roast them in medium low flame till red chillies becomes crisp and dal turns golden color.Add coconut to that and just saute it , may be for 1 min.
Transfer all the ingredients to a mixer jar.Next,dry roast sesame seeds in the same pan till it turns golden. Add it to the mixer jar containing other roasted masala ingredients. Once its little cooled , add little water and make a very smooth paste.
Add this ground paste & salt to cooked bhindi and mix well. Add water as required .Cook this in a medium flame till the gravy starts boiling.
Reduce the flame to sim and allow it to boil for another 4-5 mins. Stir in between.Let the gravy thicken.
Season with mustard,hing and curry leaves.Switch off .
Serve Bendekayi gojju hot / warm with plain Rice / chapathi / roti / dosa / Idli .
Boil this gravy well in a low flame. The more you boil the more tasty it becomes .The consistency also thickens. Boiling it well also increases its shelf life. It does not spoil for a week if refrigerated and stays good without fridge for 2 days.this also enhances the taste.
You have to roast sesame seeds very well. if its raw this dish will turn flop.
Basically this dish will be tangy ,sweet n spicy. So to get the authentic taste add more jaggery ,tamarind n chilli. But you can vary it depending on your pref.
You can substitute bhindi with raw mango / pineapple /bitter gourd/ dry raisins/ ladies finger/ Capsicum / orange peels.
Tips to cook Okra perfect without making non slimy :
> Always wash Okra , pat dry nicely to remove moisture and then only cut .
> Fry okra with little oil on medium high flame . Till it's fragnant .
> Later cook bhindi in tamarind water . The tanginess removes all gooeyness .