Tuesday, April 24, 2012

Okra curry / Bendekai gojju

My mom prepares this dish so well.  As I am writing this, I wish I could have asked her to prepare this for me :)  Yeah perhaps next time I meet her...

Measurements & Ingredients:
  • Okra - washed, dried completely and cut into pieces
  • Vangibath powder - 3 tspns
  • Jaggery - 2 tbspns
  • Tamarind pulp or paste - 1.5 - 2 tbspns pulp or 1 tspn paste
  • Salt to taste
  • Sesame seeds powder(fried and powdered white sesame seeds) - 2 tspns
  • Oil - 2 tbspns
  • Mustard seeds - 1 tspn
  • Black gram(urad dal) - 3/4 tspn
  • Bengal gram(channa dal) - 3/4 tspn
  • Hing - a pinch
  • Curry leaves - a few
Method:

 In a pan(non-stick is preferred) heat oil.  Then add mustard seeds, urad dal, channa dal, hing and curry leaves.  Now add the chopped okra and saute for 10 mins on low medium heat.  Do not add water.
Make sure the okra is cooked by now.  Add tamarind pulp, mix and leave to cook for 2 mins.  Then add vangibath powder/palyada pudi, salt, jaggery and mix.  Add plenty of water, mix and let it cook for 10 mins on medium heat.  Stir occasionally. 

By now, the gravy would have thickened a bit.  If it is too thick, add water and get it to your consistency.  Finally add the sesame seeds powder, mix well and let it boil for another 3-4 mins.

The bendekai gojju is ready to serve either with rice or chapathi.

Gooey??
Remember to dry the okra with a kitchen napkin after wash.  If there is moisture in it, you will get the okra sticky and gooey.

2 comments:

  1. Hey looks yummy... :) Hopw i was there to eat all u dishes :)

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    Replies
    1. give me a chance to tell that to you too ;)

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