Bendekayi Gojju / Sweet & Spicy Okra Gravy

Though this gojju may not come across as a visually appealing one, I assure you that this is one tongue tickling dish, literally. Gojju, a spicy stew from Karnataka is a melange of balanced flavors, appearing anywhere from a simple home cooked meal to in menus prepared for large gatherings. The spicy, sweet and sour flavors are perfectly balanced in a well prepared gojju. The gojju can be prepared in no time if you have gojju pudi handy, the one that can be prepared well in advance. And below are links for some of the popular variations of gojjus from the state.

Pineapple gojju
Hagalakayi gojju
Drakshi gojju 
Hagalakayi gojju (Version 2)

Ingredients for gojju pudi:
2 tbsp. peanuts
1 tbsp. chanadal / split chickpeas
1 tbsp. uraddal / split black gram
1 tsp. coriander seeds
1 tsp. white sesame seeds
A pinch of methi seeds/ fenugreek seeds
10 red chillies *
2 - 4 tbsp. dry coconut (copra), shredded  
* A combination of spicy and Byadagi chillies can be used. The latter adds a vibrant color to the dish without being overtly spicy.

 Preparing gojju Pudi:
* Add peanuts, chanadal and uraddal to a sauté pan and fry until they start to turn reddish. 
* Add coriander seeds, sesame seeds, red chillies and methi seeds to the pan and saute on low flame until coriander seeds turn a few shades darker. 
* Cool all the ingredients and grind along with coconut into a fine powder.
* Store it in an airtight container and use when needed. 

Ingredients for gojju:
1 - 2 tbsp. oil
1 tsp chana dal / split chickpeas
1 tsp mustard seeds
Few curry leaves
10 to 12 okra, ends removed and cut into thin slices
A pinch of asafoetida powder
A pinch of turmeric powder 
6 tbsp. gojju pudi
6 tbsp. tamarind juice (A big lemon sized tamarind soaked in water and pulp squeezed.)
Salt to taste
2 tbsp. jaggery powder or according to taste
2 cups water

Preparing Gojju: 
* Heat oil in a kadai or a pan and add chana dal and mustard seeds. When the dal start to turn reddish, add curry leaves and okra slices.  Fry on medium flame until okra turns crisp and then add asafoetida and turmeric powder. 
* Add gojju powder, tamarind juice, jaggery, salt and water to the pan. Cook until the gojju thickens and comes to a rolling boil. Check the flavors once midway and adjust the seasonings, if any needed.
* Serve with rice / rotis.

This goes to Blogging marathon #60 under the theme 'Regional Cuisine - Karnataka'. Check the link to see what other marathoners are cooking.



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