Bendekai Gojjul
| Cook Time | 30 – 60 minutes |
| Servings |
people
|
Ingredients
Gujju
- 500 g Lady's finger (Okra)
- 20 g jaggery
- A few curry leaves
- 250 mL oil (vegetable/sunflower oil for frying and 10 ml for tempering)
- ½ tsp mustard seeds (rai)
- ½ tsp cumin (jeera)
- ½ tsp asafoetida (hing)
Gojjna powder
- 100 g coriander seeds
- 75 g bengal gram (chana dhal)
- 8–10 red chillies
- 5 g fenugreek seeds
- 75 g dry coconut
Tamarind juice
- 50 g tamarind block
- 150 mL boiling water
Ingredients
Gujju
Gojjna powder
Tamarind juice
|
|
Instructions
Gojjna powder
- Dry roast all the ingredients separately on a low heat, grind them into a powder with a pestal and mortar or food blender and keep aside.
Tamarind juice
- Add the tamarind block to 150 ml of boiling water and let it sit for 15 - 20 minutes until softened.
- Using your fingers, mash the tamarind and then strain the mixture to form a tamarind juice.
Bendekai Gojju
- Cut the ladies fingers into approximately 1.5 - 2 cm pieces.
- Heat oil in a kadai pan or similar deep frying pan.
- Fry the ladies fingers in the pan until soft and slightly brown, then drain.
- In a saucepan heat 10 ml oil.
- Add the mustard seeds, cumin, asafoetida and curry leaves.
- Add the tamarind juice, salt and jaggery to the saucepan and boil for 5 - 10 minutes.
- Add in the fried lady's fingers and approximately 100 ml water and boil the mixture for another 5 minutes.
- Add the 3 - 4 teaspoons of Gojjna powder and boil again for a further 5 minutes.
- Finally add salt to taste and serve.
Share this Recipe