Karnataka

Bendekai gojju

Name: Bendekai gojju
Total time: 30 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: Okra (lady's finger), about 20, cut in 1 inch pieces; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); a pinch asafoetida; 1 broken dried red chilli; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); Tamarind, lemon sized ball; 1 1/4 cups water; 1 heaped tbsp sambar powder; 2 tbsp grated jaggery; 1 tbsp roasted and powdered sesame seeds; Salt, to taste

Okra in a sweet, sour, spicy tamarind gravy. Gojju is Karnataka's mood ring.

30 minTime

3 gProtein each

mediumSpice

The sweet sour sauce3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

161kcalsame

3 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Okra (lady's finger)about 20, cut in 1 inch pieces

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Asafoetidaa pinch

Dried red chilli1, broken

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Tamarindlemon sized ball

Water1¼ cups

Sambar powder1 heaped tbsp

Jaggery2 tbsp, grated

Sesame seeds1 tbsp, roasted and powdered

Saltto taste

Method

6 steps

1Soak the tamarind in warm water, squeeze and strain.
2Wipe the okra completely dry before cutting. Fry it in 1 tbsp oil on medium until the strings disappear.
3In the rest of the oil, splutter mustard, then add urad dal, red chilli, curry leaves, asafoetida and turmeric.
4Add the tamarind water, sambar powder, jaggery and salt. Boil until the raw tamarind smell goes.
5Add the fried okra and sesame powder. Simmer a few minutes until thick.
6Taste and balance sweet and sour. Serve with rice and a little ghee.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Bendekai gojju

Okra in a sweet, sour, spicy tamarind gravy. Gojju is Karnataka's mood ring.

30 minTime

3 gProtein each

mediumSpice

The sweet sour sauce3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

161kcalsame

3 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Okra (lady's finger)about 20, cut in 1 inch pieces

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Asafoetidaa pinch

Dried red chilli1, broken

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Tamarindlemon sized ball

Water1¼ cups

Sambar powder1 heaped tbsp

Jaggery2 tbsp, grated

Sesame seeds1 tbsp, roasted and powdered

Saltto taste

Method

6 steps

1Soak the tamarind in warm water, squeeze and strain.
2Wipe the okra completely dry before cutting. Fry it in 1 tbsp oil on medium until the strings disappear.
3In the rest of the oil, splutter mustard, then add urad dal, red chilli, curry leaves, asafoetida and turmeric.
4Add the tamarind water, sambar powder, jaggery and salt. Boil until the raw tamarind smell goes.
5Add the fried okra and sesame powder. Simmer a few minutes until thick.
6Taste and balance sweet and sour. Serve with rice and a little ghee.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bendekai gojju

Make it your way

Ingredients

Method

Bendekai gojju

Make it your way

Ingredients

Method

Make it a meal