Bendekai gojju is an easy vegan curry made with okra (or ladies finger) and a coconut-spices masala base. Bendekai means okra in Kannada. It is called bhindi in Hindi and is popularly known as ladies finger in India. This flavourful gojju is very easy to make and has a burst of flavours - spicy, tangy, mildly sweet.
Ingredients500 grams okra
2 tablespoon coconut oil
¼ cup tamarind extract
1 tablespoon jaggery
½ teaspoon turmeric powder
Salt to taste
For Masala Paste3 tablespoon sesame seeds
1 teaspoon coconut oil
2 tablespoon split black gram (urad dal)
½ teaspoon fenugreek seeds (methi)
4-5 Kashmiri red chilli
7-8 curry leaves
¼ cup coconut
For Tempering1 teaspoon coconut oil
1-2 dry red chilli
1 teaspoon mustard seeds
5-6 curry leaves
A small pinch asafoetida
MethodMaking the masala paste
- Dry roast the sesame seeds. Set aside
- Heat 1 teaspoon coconut oil and add urad dal, methi, red chilli and curry leaves. Fry all ingredients for a couple of minutes
- Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste. Set aside
Making the gojju
- Wash and pat-dry the orka making sure there is no water content
- Cut into ½-inch pieces
- Heat 2 tablespoon coconut oil in a frying pan or kadhai
- Add the okra and fry for few minutes, until it is slightly charred
- Add tamarind extract, jaggery, turmeric powder, ground paste, and salt
- Mix well. Add water to adjust consistency
- Once it comes to boil, reduce heat and let it simmer until the okra is completely cooked
Making the tempering- In another small pan, heat 1 teaspoon coconut oil and add mustard seeds
- Once it splutters, add dry red chilli, curry leaves, and hing
- Turn off the flame and pour the tempering to the gojju
- Mix well and serve hot.