Bendekayi Gojju is a traditional Karnataka-style curry made with tender okra, coconut, tamarind, jaggery, and roasted spices. The combination of sweet, tangy, spicy, and savory flavors makes it a delicious accompaniment for steamed rice.
Ingredients
For the Okra
- 250 g fresh okra (bendekayi)
- 2 tablespoons cooking oil
- Salt to taste
For the Masala
- ½ cup grated fresh coconut
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 3–4 dried red chilies
- 1 teaspoon sesame seeds
- A small piece of tamarind
- 1–2 teaspoons jaggery
- A pinch of turmeric
For Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1–2 dried red chilies
- A few curry leaves
- A pinch of asafoetida
How to Make Bendekayi Gojju
1. Prepare the Okra
Wash the okra and pat it completely dry. Cut it into small pieces.
Heat oil in a wide pan and add the chopped okra. Sauté over medium heat until it becomes lightly browned and the sticky texture reduces. Keeping the pan uncovered or slightly open helps prevent excess sliminess.
2. Prepare the Masala
Dry roast the chana dal, urad dal, sesame seeds, and dried red chilies until fragrant.
Allow them to cool.
Grind the roasted ingredients together with coconut, tamarind, jaggery, turmeric, and a little water until you get a smooth or slightly coarse paste.
3. Cook the Gojju
Add the prepared masala to the cooked okra.
Pour in about 1½–2 cups of water and add salt according to taste.
Mix gently and simmer on medium-low heat for about 5–8 minutes, until the gravy thickens and the flavors come together.
4. Prepare the Tempering
Heat a teaspoon of oil in a small pan.
Add mustard seeds and let them crackle. Add dried red chilies, curry leaves, and asafoetida.
Turn off the heat and pour the tempering over the gojju.
5. Serve
Mix gently and transfer the Bendekayi Gojju to a serving bowl.
Serve warm with steamed rice.
Serving Suggestions
Bendekayi Gojju tastes especially good with:
- Steamed rice
- Ragi mudde
- Jolada rotti
- Chapati
- Papad or sandige
Tips for Perfect Bendekayi Gojju
- Always pat the okra completely dry before cutting.
- Fry the okra first to reduce its slimy texture.
- Adjust the jaggery and tamarind according to your preferred balance of sweet and sour.
- Don't overcook the okra after adding the gravy.
- Let the curry rest for a few minutes before serving so the flavors blend well.
Final Thoughts
Karnataka-style Bendekayi Gojju is a simple homemade curry with plenty of flavor. The roasted coconut masala, tangy tamarind, mild sweetness of jaggery, and tender okra come together beautifully with hot steamed rice.
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