Preparation time: 10-15 mins
Okra (Bhendi/bendakaaya) 1/4th kilo
Refined cooking oil 2 tbsp
Black gram (Urad dal/uddipappu) ½ tbsp
Cumin seeds (Jeera/jeelakarra) 1 tbsp
Grated dry coconut 1 tsp
Red chilli powder (lalmirchi/karam) 1 tsp
Tamarind 1 blob
Jaggery 2 tbsp
Mustard seeds 1 tsp
Red Chillies 2
Curry leaves 4-5
Pinch of asafoetida
Salt to taste
Soak the tamarind for around 10 mins. If using tamarind paste, this is not necessary.
Dry roast half a spoon of black gram and a fully heaped spoon of cumin seeds and set aside to cool.
Cut the okra to half a finger long pieces.
Heat oil, add mustard seeds and red chillies and as they pop, add the curry leaves and a pinch of asafoetida. Add the okra and cook until soft on medium heat. This should take around 5-8 mins.
In the meanwhile, blend to a fine paste: the roasted black gram, cumin seeds, dry copra, a tsp of red chilli powder, jaggery and soaked tamarind/tamarind paste.
Add the above paste, salt to taste to the cooked okra and stir to a thick gravy.
Bendakaaya gojju is a great rice and Indian bread supplement. Will leave you asking for more.