Friday, April 9, 2010

Bendekayi Gojju/Okra in tangy sauce

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

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


  1. Heat Oil in a pan, add Mustard Seeds and allow it to splutter.
  2. Next add Asafoetida, Turmeric, Curry Leaves and Okra in order. Fry Okra for 10-15min or till it kinda shrinks.
  3. 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.
  4. 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)!!!

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