Bendekai Gojju

Name: Bendekai Gojju
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g okra (tender, washed, patted dry, cut into 1-inch pieces); 2 tbsp oil; 0.25 cup coconut (fresh, grated); 1 tbsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 4 pcs black peppercorn; 2 pcs dried red chili; 1 tbsp tamarind (soaked in 3 tbsp warm water, pulp extracted); 1 tbsp jaggery (grated); 1 pinch turmeric powder; 1 pinch salt; 1 cup water; 0.5 tsp mustard seeds; 1 pcs curry leaves (sprig); 1 pinch asafoetida; 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(62)

TASTE SCORE

8/10

Tender okra simmered in a tangy, spiced tamarind-jaggery sauce with a creamy coconut base. A classic Karnataka-style gojju that brings together sweet, sour, and spicy notes in one homestyle gravy, pairing beautifully with steamed rice or roti.

PREP

10m

COOK

25m

SERVES

1 KATORI

149 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the okra.
1.Wash 300g tender okra and pat completely dry with a kitchen towel.
2.Trim the ends and cut into 1-inch pieces. Set aside.
TIPAny moisture on okra will make it slimy while cooking — dry it thoroughly.
fry · ~7 min
Shallow fry the okra.
1.Heat 2 tbsp oil in a kadai over medium heat.
2.Add the chopped okra and sauté for 5–7 minutes until lightly browned and no longer sticky.
3.Remove and set aside on a plate.
TIPDon't crowd the pan — cook in batches if needed to get a good sear.
prep · ~2 min
Prepare the spice-coconut paste.
1.In a small pan, dry roast 1 tbsp coriander seeds, 0.5 tsp cumin seeds, a pinch of fenugreek seeds, 4 black peppercorns, and 2 dried red chilies for 1 minute until fragrant.
2.Cool slightly, then add to a mixer grinder along with 0.25 cup fresh grated coconut.
3.Add 2–3 tbsp water and grind to a smooth paste.
TIPRoast the spices on low heat — they burn quickly and turn bitter.
mix · ~5 min
Extract tamarind pulp.
1.Soak 1 tbsp tamarind in 3 tbsp warm water for 5 minutes.
2.Squeeze well and strain to extract the pulp. Discard the fiber.
simmer · ~8 min
Cook the gojju gravy.
1.In the same kadai, add the ground coconut-spice paste, tamarind pulp, 1 tbsp grated jaggery, a pinch of turmeric powder, 1 pinch of salt, and 1 cup water.
2.Stir well and bring to a gentle simmer over medium-low heat.
3.Cook for 6–8 minutes until the raw smell fades and the gravy thickens slightly.
assemble · ~4 min
Add the fried okra.
1.Gently fold the fried okra into the simmering gravy.
2.Cook for 3–4 minutes so the okra absorbs the flavors but retains a slight bite.
TIPDon't overcook after adding okra — it should hold its shape and not turn mushy.
temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tadka pan over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter.
3.Add 1 sprig curry leaves and a pinch of asafoetida. Sauté for 10 seconds until fragrant.
4.Pour the tempering over the gojju and mix gently.
TIPThe asafoetida goes in last — it burns in a flash, so swirl and pour immediately.
garnish
Garnish with chopped coriander and serve hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Pat okra bone-dry before cutting to prevent sliminess during cooking.
2
Shallow fry okra in a single layer for even browning without steaming.
3
Dry roast spices on low heat until fragrant but not darkened to avoid bitterness.
4
Use fresh, moist grated coconut for a creamier, more aromatic paste.
5
Simmer the gravy until the raw tamarind smell disappears and it thickens slightly.
6
Fold in the fried okra only at the end and cook briefly to keep it firm.
7
Pour the hot tadka over the gojju just before serving for maximum aroma.
8
This gojju tastes even better the next day as flavors meld — store refrigerated.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

This recipe is naturally vegan as written, using only plant-based oil, coconut, and spices.

Nut free

Nut-free

Replace the grated coconut with an equal amount of roasted gram flour (besan) blended with water to keep the gravy thick and creamy for those avoiding coconut.

Low oil

Low-oil

Instead of shallow frying the okra, boil or steam the pieces for 4 minutes until just tender, then proceed with the gravy to reduce oil significantly.

Spicier

Increase the dried red chilies to 4-5 or add a slit green chili while simmering the gravy for extra heat.

HEALTH BENEFITS