A classic Karnataka curry where tender okra is simmered in a flavorful gravy of tamarind, jaggery, and freshly ground spices. This sweet, sour, and spicy dish is a perfect accompaniment to hot rice and ghee.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
212cal
3gprotein
21gcarbs
Ingredients
250 g Okra (Washed, thoroughly dried, and cut into 1-inch pieces)
3 tbsp Sunflower Oil (Divided for sautéing and tempering)
15 g Tamarind (Seedless, soaked in 1/2 cup warm water)
A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Fiber-rich okra gojju with crispy, homestyle Akki Rotti. A perfectly spiced, energy-giving meal, mom's recipe style!
This udupi dish is perfect for dinner. With 630.43 calories and 9.89g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
1 tbsp Coriander Seeds (For the masala paste)
1 tbsp White Sesame Seeds (For the masala paste)
4 pcs Dried Red Chillies (Use Byadagi or Kashmiri for good color)
0.25 cup Fresh Grated Coconut (For the masala paste)
0.5 tsp Mustard Seeds (For tempering)
0.25 tsp Asafoetida (For tempering)
1 sprig Curry Leaves (For tempering)
Instructions
1
Sauté the Okra
Ensure the okra is completely dry before cutting to prevent it from becoming slimy.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
Add the cut okra and sauté for 8-10 minutes, stirring occasionally. Cook until the okra is tender and the sliminess has completely disappeared. Set the cooked okra aside.
2
Roast Spices and Prepare Masala Paste
In the same pan, dry roast the chana dal, urad dal, coriander seeds, sesame seeds, and dried red chillies on a low flame for 3-4 minutes until they turn lightly golden and aromatic.
Turn off the heat and allow the roasted spices to cool down completely.
Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and a few tablespoons of water. Grind to a smooth, thick paste.
3
Cook the Gojju Gravy
Squeeze the juice from the soaked tamarind into a bowl, discarding the pulp. You should have about 1/2 cup of tamarind extract.
In the same pan, combine the tamarind extract, grated jaggery, turmeric powder, and salt. Add 1 cup of water and bring the mixture to a rolling boil.
Simmer for 4-5 minutes to cook the raw flavor out of the tamarind.
Add the ground masala paste to the pan. Mix well and cook for 5-7 minutes, stirring frequently, until the gravy thickens and you see oil separating at the edges. Add more water if the gravy becomes too thick for your liking.
4
Combine and Temper
Gently add the sautéed okra to the thickened gravy. Mix carefully and let it simmer for another 2-3 minutes, allowing the okra to absorb the flavors of the gojju.
For the tempering, heat the remaining 1 tablespoon of oil in a small tadka pan. Add the mustard seeds and let them splutter.
Add the asafoetida and curry leaves, and sauté for a few seconds until the leaves turn crisp.
Pour this hot tempering over the Bendekayi Gojju. Give it a gentle stir.
5
Serve
Let the gojju rest for 5-10 minutes before serving.
Serve hot with steamed rice, ghee, or with chapatis.
418cal
7gprotein
66gcarbs
14gfat
Ingredients
2 cup Rice Flour (Fine variety is recommended)
1 large Onion (finely chopped)
3 piece Green Chili (finely chopped, adjust to taste)
0.5 cup Dill Leaves (fresh, finely chopped)
0.25 cup Coriander Leaves (fresh, finely chopped)
0.25 cup Fresh Coconut (grated, optional but recommended)
1 tsp Cumin Seeds
1 tsp Salt (or to taste)
1.5 cup Hot Water (approximate, for kneading)
3 tbsp Oil (for greasing and cooking)
Instructions
1
Prepare the Dough (5-7 minutes)
In a large mixing bowl, combine the rice flour, cumin seeds, and salt. Mix them well.
Add the finely chopped onion, green chilies, dill leaves, coriander leaves, and grated coconut. Use your fingertips to rub the vegetables into the flour, which helps release their moisture and flavor.
Gradually pour in the hot water, mixing with a spoon initially. Once the mixture is cool enough to handle, knead for 2-3 minutes to form a soft, pliable, and non-sticky dough.
The dough should be soft like chapati dough, not too stiff or too loose. Cover with a damp cloth and let it rest for 10 minutes.
2
Shape the Rotis (10 minutes)
Divide the rested dough into 8 equal-sized balls and smooth them out.
Grease a piece of parchment paper, a banana leaf, or a zip-lock bag with a few drops of oil.
Place one dough ball in the center. Dip your fingers in a small bowl of water to prevent sticking.
Gently pat and press the dough outwards in a circular motion to form a thin, even roti, about 5-6 inches in diameter. If the edges crack, simply pinch them back together.
Make a small hole in the center of the roti. This traditional technique helps it cook evenly and become crispier.
Heat a tawa (griddle) or non-stick skillet over medium heat until it's hot but not smoking.
Carefully lift the parchment paper and place the roti, dough-side down, onto the hot tawa. Wait for about 30 seconds for the roti to set slightly.
Gently peel off the parchment paper. If it sticks, wait a few more seconds for the roti to cook more.
Drizzle about 1/2 teaspoon of oil around the edges and into the center hole.
Cook for 2-3 minutes on the first side, until the base is firm and has golden-brown spots.
Flip the roti and cook the other side for another 2-3 minutes until it's cooked through and lightly browned. Press gently with a spatula to ensure even cooking.
Repeat the process for the remaining dough balls, greasing the parchment as needed.
4
Serve Immediately
Akki Roti is best enjoyed hot and fresh, straight from the tawa, when it's soft on the inside and slightly crisp on the outside.
Serve with coconut chutney, tomato chutney, groundnut chutney, or a dollop of white butter (benne).
