Bendekai Gojju | Okra curry step-by-step recipe with video and photos.
About this recipe
Bendekai gojju is an easy vegan curry made with okra (or ladies finger) and a coconut-spices masala base. Bendekai means okra in Kannada. It is called bhindi in Hindi and is popularly known as ladies finger in India. This flavourful gojju is very easy to make and has a burst of flavours - spicy, tangy, mildly sweet.
I have earlier shared the recipe for pineapple gojju. Bendekai gojju is prepared using the same masala base but with subtle difference in how okra is processed. Okra can get slimy and gooey if not cooked corrected. See the tips below to make perfect non-sticky okra.
Benefits of okra
Bhindi or ladies finger or okra is a nutritious vegetable rich in magnesium, folates and vitamin C. It is known to help with blood sugar control and improving immunity. In India, it is one of the common vegetables given to pregnant women. This gooey vegetable is also known to help with skin and hair health.
Ingredients to make Bendekai Gojju | Okra curry
Okra: Use tender and fresh okra that are not soft and has a slight firmness to it, but are not hard.
Sesame seeds: This is a key ingredient used to make any gojju.
Coconut: I use freshly grated coconut; however, desiccated coconut can also be used to make this dish.
Spices: For the masala paste, the whole spices I use are fenugreek seeds and dried chilli. For the tempering, I use mustard seeds and hing.
Coconut oil: This dish is traditionally made with coconut oil and it tastes best when made with it. However, you may replace it with any cooking oil of your choice.
Tamarind extract: Tamarind is an important ingredient to make bendekai gojju as tamarind helps remove the stickiness from the okra.
Tips for cooking perfect bhindi / ladies finger / okra
Wash the bhindi and pat dry them completely making sure there is no water before cutting them. Water tends to make the bhindi slimy.
Before you cut the okra, make sure the knife and cutting board are dry as any water content tends to increase its sliminess.
It is important to fry okra on medium heat first and then add the masala. Frying them will help remove the stickiness from it. Add the rest of the ingredients only after this step.
Do not cover the pan while you are frying the okra. Covering it will add moisture making it gooey.
A souring agent helps in removing the gooeyness from the okra. In this recipe, tamarind extract is used. To make tamarind extract, soak lime-sized tamarind in some water for 15-20 minutes. Then, squeeze the tamarind well, discard the pulp and use the extract.
Bendekai gojju is a great side dish that tastes very good with steamed rice. It also goes with roti or plain paratha.
This dish is:
- suitable with both rice and roti/plain paratha
- can go well with breakfast dishes like plain dosa
Step by step instructions
1. Dry roast the sesame seeds. Set aside
2. Heat 1 teaspoon coconut oil and add urad dal
3. Add methi, red chilli, and curry leaves. Fry all ingredients for a couple of minutes
4. Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste. Set aside
5. Heat 2 tablespoon coconut oil, add the okra and fry for few minutes until it is slightly charred
6. Add tamarind extract, jaggery, turmeric powder, ground paste, and salt
7. Add water to adjust consistency. Simmer until the okra is completely cooked
8. Heat oil and add mustard seeds. Once it splutters, add dry red chilli, curry leaves, and hing
9. Turn off the flame and pour the tempering to the gojju
Bendekai Gojju | Okra Curry
- 500 grams okra
- 2 tablespoon coconut oil
- ¼ cup tamarind extract
- 1 tablespoon jaggery
- ½ teaspoon turmeric powder
- Salt to taste
For masala paste
- 3 tablespoon sesame seeds
- 1 teaspoon coconut oil
- 2 tablespoon split black gram (urad dal)
- ½ teaspoon fenugreek seeds (methi)
- 4-5 Kashmiri red chilli
- 7-8 curry leaves
- ¼ cup coconut
- 1 teaspoon coconut oil
- 1-2 dry red chilli
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- A small pinch asafoetida (hing)
Making the masala paste
- Dry roast the sesame seeds. Set aside
- Heat 1 teaspoon coconut oil and add urad dal, methi, red chilli and curry leaves. Fry all ingredients for a couple of minutes
- Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste. Set aside
Making the gojju
- Wash and pat-dry the orka making sure there is no water content
- Cut into ½-inch pieces
- Heat 2 tablespoon coconut oil in a frying pan or kadhai
- Add the okra and fry for few minutes, until it is slightly charred
- Add tamarind extract, jaggery, turmeric powder, ground paste, and salt
- Mix well. Add water to adjust consistency
- Once it comes to boil, reduce heat and let it simmer until the okra is completely cooked
Making the tempering
- In another small pan, heat 1 teaspoon coconut oil and add mustard seeds
- Once it splutters, add dry red chilli, curry leaves, and hing
- Turn off the flame and pour the tempering to the gojju
- Mix well and serve hot
Click here to watch bendekai gojju web story.