Okra is known as Bendekayi in kannada and has been my favourite veggie since my childhood:)! Okra in any form grabs my attention and loyalty. Yeah I love bendekayi palya, bendekayi gojju, bendekayi huLi, bendekayi majjige paldya – all these are Karnataka’s delicacies.
There was this dish called ‘Sunheri Bhindi’ (kinda deep fried spicy appetiser) in 1 of the Restaurants in Hyderabad and it used to vanish within few seconds it was brought on to our table – Yummmmmm I really miss all those opulence here ;).
Again this time around our London trip got us some divine veggies :-p and here’s 1 of the preparation from me for this week )!
Serves: 2-4 preparation time: 15min cooking time: 30min
Method
Serves: 2-4 preparation time: 15min cooking time: 30min
Ingredients
Oil – 2 tsp
Mustard Seed – 1 tsp
Asafoetida – ¼ tsp
Pinch of Turmeric
Few Curry Leaves
Chopped Okra – 2 Cups
Salt to taste
Tamarind Juice – 1 Cup
Grated Jaggery – ½ Cup
Rasam Powder/Sarina Pudi – 4 tsp
Mustard Seed – 1 tsp
Asafoetida – ¼ tsp
Pinch of Turmeric
Few Curry Leaves
Chopped Okra – 2 Cups
Salt to taste
Tamarind Juice – 1 Cup
Grated Jaggery – ½ Cup
Rasam Powder/Sarina Pudi – 4 tsp
Method
- Heat Oil in a pan, add Mustard Seeds and allow it to splutter.
- Next add Asafoetida, Turmeric, Curry Leaves and Okra in order. Fry Okra for 10-15min or till it kinda shrinks.
- Add Tamarind juice, Jaggery, Salt and Rasam Powder in order and mix well. Bring this to boil and simmer it for almost 15-20min or till it becomes slightly thick.
- Bendekayi Gojju is ready to be served with hot Rice topped with Ghee!!!
And namma ajji maadida bendekayi gojju used to be the ultimate one – believe it or not finger licking was inevitable :-p
Have a Nice Day)!!!
