Bendekayi Gojju is a traditional recipe from Mysore region of Karnataka, referring to sautéed okra in a tangy, spicy sauce. Served with hot rice, curd rice or chapatis.
If someone were to ask me the quintessential comfort food that childhood memories brings forth, it ought to be today’s dish – Bendekayi Gojju (or Vendekayi Gothsu). Simply put, this curry is Lady’s finger / Okra in a tangy spicy sauce. Like me, the elder one is also quite fond of this, and loves it with hot chapatis or steamed rice.
Like the Orange Peel Gojju or the Pineapple Gojju, this is much thicker than Kuzhambu / Sambhar, and does not contain either coconut or dal (lentils) and is perfect for short travel of upto 8 hours as it doesn’t spoil quickly. It also keeps for 4- 5 days under refrigeration.
Difference between the Mysore and the Udupi variants of Gojju
The coastal city of Udupi also makes a Gojju (which in local parlance is called MeNaskai -here, MeNas means chillies and kai meaning coconut) and the spice mixture is ground to add to the sauteed veggies. The Mysore version however, uses tamarind water along with dry spices to spice this curry.
The latter version keeps for longer (upto 8 hours without refrigeration), but the coconut version would need to be consumed within a few hours. Although both dishes keep for under 3-4 days under refrigeration.
What to serve with Bendekayi Gojju
You can also serve this as a side dish for steamed rice, Rava pongal, Ven Pongal , Arisi Upma (Broken Rice Upma) or Brown Rice Kozhukattai, or even Oats Pongal . And as a famiy, we love it with uber chilled Curd Rice (Yoghurt rice). It also tastes great with hot Phulkas / Chapati (indian bread).
What other veggies can be subbed in place of Okra?
This is a classic dish from the Mysore section of Karnataka, and can be prepared in less than 15 minutes if you have the veggies chopped. You could also substitute Okra / Ladies Finger with Karela / Bittergourd , Yam (Suvarnagedde / Elephant Foot) or Brinjal (eggplant) with similar texture. The cooking time although would vary from veggie to veggie.
Prep time – 15 mins ; Cook time – 15 mins ; Serves – 3
Cuisine – South Indian / Karnataka ; Course – Side dish / Accompaniments
Ingredients to make Bendekayi Gojju:
- 100 grams Okra (Lady’s Finger / Bendekayi)
- 1.5 TBSP Oil (pref groundnut oil or sesame oil)
- 2 TBSP Tamarind pulp (if you don’t have pulp, soak 1 medium lemon sized tamarind in 1 cup hot water for 20 mins and extract the pulp)
- Mysore Rasam Powder– 1 TBSP (if you don’t have, substitute with Red Chilli powder, but the former yields better results)
- 1 TBSP Coriander powder
- 1 tsp Kashmiri Red chilli powder
- 2 tsp Jaggery (highly recommended)
- 1/2 tsp Turmeric
- 1 tsp Salt – to taste
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Tips and tricks to make the best Bendekayi Gojju:
- Use very tender (and small sized) okra for best results.
- Trim and cut the okra into even 1/2 inch medium cubes – not too small or too big.
- Use jaggery to round off the flavours.
- Saute the okra well for 3-4 mins, on medium heat.
- Do not cover the okra while cooking- they turn slimy because of the trapped moisture.
How to make Bendekayi Gojju:
- Wash and pat dry the ladies finger. Trim the edges and cut off the crown. With careful inspection, cut the vegetable into 1/2 inch thick roundels.
- For 100 gm of veggies, you would end up with approx 3/4 cup of chopped stuff.
- Tip : Dont cut too thin, else the veggies would dissolve into a gooey mass.
- In a deep bottomed pan, heat oil. Splutter mustard seeds and curry leaves.
- Add turmeric and the chopped lady’s finger. Saute a bit till the veggies are coated with oil.
- Sprinkle salt and cook WITHOUT COVERING for 8- 10 mins. Keep sautéing from time to time.
- Meanwhile soak tamarind in warm water (about 1 cup) and extract the pulp.
- Alternatively, if you are using readymade tamarind pulp, dissolve in a cup of warm water.
- Once the veggies are cooked (but not mushy), remove to a plate .
- To the same pan, add the Rasam powder, jaggery and tamarind pulp (with the water).
- Cover and cook for another 2 – 3 mins till it thickens. Add the coriander powder, Kashmiri Red chilli powder and let it simmer till the sauce gets a glossy thickness.
- Now add the sauteed okra and let it simmer for 2-3 mins on medium flame.
- Remove from fire once it reaches a thickish mass (you don’t want the gravy drying up too much).
- Serve with hot rice, chapati or even curd rice for a yummy meal 🙂
PIN FOR LATER
Bendekai Gojju | Okra in tangy sauce | Side dishes for Rice and Flatbread
Equipment
- Thick Bottomed Pan
- Knife and Cutting Board
Ingredients
- 100 grams Okra Lady’s Finger / Bendekayi
- 1.5 TBSP Oil pref groundnut oil or sesame oil
- 2 TBSP Tamarind pulp if you don’t have pulp, soak 1 medium lemon sized tamarind in 1 cup hot water for 20 mins and extract the pulp
- Rasam Powder- 1 TBSP if you dont have, substitute with Red Chilli powder, but the former yields better results
- 1 TBSP Coriander powder
- 1 tsp Kashmiri Red chilli powder
- 2 tsp Jaggery highly recommended
- 1/2 tsp Turmeric
- 1 tsp Salt (or to taste)
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
- Wash and pat dry the ladies finger. Trim the edges and cut off the crown. With careful inspection, cut the vegetable into 1/2 inch thick roundels.
- For 100 gm of veggies, you would end up with approx 3/4 cup of chopped stuff.
- Tip : Dont cut too thin, else the veggies would dissolve into a gooey mass.
- In a deep bottomed pan, heat oil. Splutter mustard seeds and curry leaves.
- Add turmeric and the chopped lady’s finger. Saute a bit till the veggies are coated with oil.
- Sprinkle salt and cook WITHOUT COVERING for 8- 10 mins. Keep sautéing from time to time.
- Meanwhile soak tamarind in warm water (about 1 cup) and extract the pulp.
- Alternatively, if you are using readymade tamarind pulp, dissolve in a cup of warm water.
- Once the veggies are cooked (but not mushy), remove to a plate .
- To the same pan, add the Rasam powder, jaggery and tamarind pulp (with the water).
- Cover and cook for another 2 – 3 mins till it thickens. Add the coriander powder , Kashmiri Red chilli powder and let it simmer till the sauce gets a glossy thickness.
- Now add the sauteed okra and let it simmer for 2-3 mins on medium flame.
- Remove from fire once it reaches a thickish mass (you don’t want the gravy drying up too much).
- Serve with hot rice, chapati or even curd rice for a yummy meal 🙂
great looking and mouthwatering gravy dish.
great looking and mouthwatering gravy dish.
yummy tangy gojju and loved the new look
Looks delish…..hubby will love this . Bookmarked.
Looks very tempting..okra in tamrind gravy sounds great..
Anjana
Mouth watering okra gojju looks so tempting!
Mouth watering okra gojju looks so tempting!
Mouth watering okra gojju looks so tempting!
love this okra dish
Aarthi
YUMMY TUMMY
Great looking gojju.
I love okra. The photo looks so appetizing.
Haven't tried using rasam powder for this gojju… good one..
Serve It – Pressure Cooked/Slow Cooked
Wonderful n yummy curry…
I showed this to my husband who instantly went, oru pudi pudikalama!.
Now you know what will be on this weeks menu, Gojju on repeat.
yay !! Gojju for the win – pudi pudikalaame 🙂
Gojju and pongal or arisi upma is my favorite combination. Amma would make vendakkai or tomato gojju the same way with rasam powder . I am now craving for this vendakkai gojju . Was planning to make vendakkai VK ,but will now make vendakkai gojju ..
go for it.. I love tomato gojju too, will make it soon
Wow, a totally different way to prepare bhindi. Love this bendekai gojju recipe. And like the options too, allowing me to make it with brinjal and karela. A change from my Gujju style sabjis.
Thank you, Mayuri. Am sure you would like this spicy tangy Gojju – do try when possible.
Bendekai gojju, the name itself makes me drool kalyani! Oh we love this tangy delish gravy, especially my elder fella, he loves such gravies. I have tender vendaikaai in the fridge, i will definitely make this for the weekend.
ahhh! Go for it, priya. Am sure your elder one (and all of you too) would love it
Just the other day Akanksha asked me for the recipe of Bhendekai Gojju! Now that she is here I can make some for her. I did not know that the coconut version was Udipi style! So much to learn! 😀
yes the coconut version / Menaskai is the udupi / malnad region style