Bendekayi Gojju
Fried okra simmered in a thick, tangy-sweet tamarind and jaggery gravy spiked with roasted sesame and coconut, a North Karnataka side dish that keeps well.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
Heat half the oil in a kadai (deep pan). Fry the okra until lightly browned and no longer sticky, then set aside.
- 2
Toast the sesame seeds and grated coconut in a dry pan. Grind with a little water into a coarse paste.
- 3
Mix the tamarind pulp into 200 ml water. Add the turmeric and salt, then bring to a boil.
- 4
Stir in the ground sesame-coconut paste. Simmer gently for 5 minutes.
- 5
Add the jaggery and fried okra. Simmer for 8-10 minutes until the gravy thickens and coats the okra.
- 6
Heat the remaining oil in a small pan. Fry the mustard seeds, dried red chillies, and curry leaves until they pop.
- 7
Pour these sizzled spices over the gojju (sweet and tangy curry) and serve.
Chef's tips
Frying the okra first stops it from turning slimy in the gravy. This gojju tastes even better the next day once the flavours soak into the okra.
Ingredient substitutions
- okra → brinjal or capsicum for other gojju variations
Storage
Refrigerate for up to 4 days; it keeps well due to the tamarind and jaggery.
Reheating
Reheat gently on the stove, no water needed.
Common mistakes to avoid
- •Skipping the initial frying step, which leaves the okra sticky and slimy in the finished gojju.
Serving suggestions
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