Bendekaayi Gojju / Okra curry

Day 19 of Recipe Marathon #2.

Today, I am posting one of my all time favorite recipe with my all time favorite Vegetable Okra/lady’s finger (bendekaayi as we call in Kannada). Gojju or curry is a combination of sour-spicy- sweet flavours all combined well together, tomatos, onions, brinjals, bellpeppers and okras are most widely used vegetables for making this kind for curry.


Ingredients :

Okra/bendekaayi – 1 packet frozen ( use fresh tender once if available )

Tempering : Oil, mustard seeds and channadal – 1tsp each

  • Tamarind for sour/tangyness – Dried tamarind soaked in water( tamarind paste can be used)
  • Red chili powder/ Sambar powder for spicyness- 1tsp ( add green chillis for more spicyness)
  • Jaggery/ brown sugar  for sweetness – 1tbsp
  1. Heat oil in wide pan, when hot add mustard seeds and channadal, when dal starts to change colour add Okra ( thaw the frozen okra before putting it in, if using fresh chop first and then add)
  2. Let it cook on medium heat untill its colour changes from light to dark green ( to avoid stickness , donot turn frequently).
  3. Gently turn them and let it cook through. It takes about 15 20 mins for okra to cook and loose the stickness. Once this is done.
  4. Add  tamarind water (squeeze tamarind, discard pulp and use the water), add more water if required and add chili powder, jaggery and salt to taste. On medium-high heat allow it to cook and let the flavors combines will. Once the curry thickens, switch off.
  5. Allow it to stand for 5-10 minutes before serving. Enjoy with rice or rotis.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi