Thursday, November 20, 2008

Bendekaayi Gojju

Today, I am posting one of my all time favorite side dish/gojju with my all time favorite Vegetable, Okra/lady's finger (bendekaayi as we call in Kannada). Gojju is a combination of sour-spicy- sweet flavors all combined  and cooked  together. Tomatos, onions, brinjals, bellpeppers(Capsicum) and okras are most widely used vegetables for making this kind for curry.

Ingredients :

Okra/bendekaayi - 1 packet frozen ( use fresh tender once if available )

Tempering : Oil, mustard seeds and channadal - 1tsp each.

For spice-sour-sweet sauce :
  • Red chili powder/ Sambar powder for spicyness- 1tsp ( add green chillis for more spicyness)
  • Jaggery/ brown sugar for sweetness - 1tbsp.
  • Salt accordingly.
Method :
  1. Heat oil in wide pan, when hot add mustard seeds and channadal, when dal starts to change colour add Okra ( thaw the frozen okra before putting it in, if using fresh chop first and then add)
  2. Let it cook on medium heat untill its colour changes from light to dark green ( to avoid stickness , donot turn frequently).
  3. Gently turn them and let it cook through. It takes about 15 20 mins for okra to cook and loose the stickness. Once this is done.
  4. Add tamarind water (squeeze tamarind, discard pulp and use the water), add more water if required and add chili powder, jaggery and salt to taste. On medium-high heat allow it to cook and let the flavors combines will. Once the curry thickens, switch off.
  5. Allow it to stand for 5-10 minutes before serving. Enjoy with rice or rotis.
Tamarind for sour/tangyness - Dried tamarind soaked in water( tamarind paste can be used)

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