Bendekayi Gojju - Okra in Coconut Gravy

My Amma is an expert at these. The variety of huLi, gojju and palyas she makes is endless. Bendekayi gojju is one of the gojjus she makes very frequently(and needless to say it is her recipe I'm sharing here). I love bendekayi (okra) for its unique taste. It blends really well into South Indian cuisine as it does with North Indian.

Some people hesitate to use this veggie due to its sliminess when cut and sautéed. And the science behind it is a little complex. But if you're like me you'd love to know! Just like aloe vera, the leaves and pods of Okra produce a slimy substance known as mucilage. It

's viscosity increases when heat is applied. So that's why it's a messy deal to cut and cook Okra. But the good part of it is that okra is rich in vitamin K and C which is good for you! And leaving aside all the boring nutrition facts, this gojju is as delicious as it can get. So go ahead and give it a try for all the healthy and tasty reasons! ;)

Ingredients:

• Bendekayi/ Okra - 15-20 okras, cut into 1/2 inch pieces. Use fresh ones whenever possible. Can use frozen too.
• Cooking oil - 2-3 tbsp
• Curry leaves - 2-3 leaves
• Tamarind/ tamarind paste - rinse a golf ball sized tamarind in half a cup of warm water and squeeze out the pulp and use. If using tamarind paste, use about 2 tbsp.
• Jaggery - 1 tbspFor the masala to grind:
• Fresh/frozen Coconut - grated, 3/4 of a cup
• Uddina bele/urad dal - 1 tbsp
• Kadle bele/channa dal - 1 tbsp
• Byadagi mensinakayi/ red chillies - about 2-3 (or depending on your spice level)
• Mustard seeds - 2 tsp
• Ingu/heeng/asafetida - a pinch
• Methi seeds - 1 tsp
• Palya pudi/ vangibath powder - 1-2 tbsp(depending on your spice level)
• Salt - as needed

Procedure:

• In a frying pan/wok, pour the oil and add the cut up okra pieces and curry leaves.

• Sauté the okra on high flame for 6-8 mins. Make sure you don't char them.

• The Okra will look slimy, but continue to sauté and it will reduce.

• Turn down the flame and add the tamarind pulp to the okra. If you are using tamarind paste, mix it with a little water and pour over the okra.
• Add jaggery at this point and continue cooking.

• Meanwhile in another pan, dry roast the ingredients under masala except for coconut.

• Grind the dry roasted masala with coconut to a chutney like consistency. Use water for grinding as needed.
• Add the ground masala to the okra and mix well. Add water to adjust consistency.

• Add salt according to your taste. Cook for 4-5 mins and serve hot.

Notes:

• To reduce the sliminess, pat dry the okra with paper/kitchen towel after washing them but before cutting them.
• The gojju tastes best with rice, it makes a great side with roti/chapati/phulkas too.