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A tangy, sweet, and spicy South Indian curry where tender okra is simmered in a flavorful tamarind and jaggery gravy. This traditional Karnataka dish is a perfect side for rice or rotis, offering a unique burst of flavors in every bite.
For 4 servings
Prepare Okra and Tamarind
Roast and Grind the Masala
A tangy, sweet, and spicy South Indian curry where tender okra is simmered in a flavorful tamarind and jaggery gravy. This traditional Karnataka dish is a perfect side for rice or rotis, offering a unique burst of flavors in every bite.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 227.8 calories per serving with 2.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Shallow-Fry the Okra
Prepare the Gojju Gravy
Combine and Finish
This gojju can also be prepared with other vegetables like brinjal (eggplant), bitter gourd (karela), or capsicum. The cooking process for the vegetable will vary slightly.
For extra texture, you can add a tablespoon of roasted peanuts or cashews to the masala powder before grinding.
If you don't have dry coconut, you can use fresh grated coconut. Roast it until most of the moisture evaporates and it turns light brown before grinding.
If jaggery is unavailable, you can substitute it with an equal amount of brown sugar or coconut sugar.
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The combination of fiber from okra and digestive spices like asafoetida and coriander seeds can help prevent constipation and promote a healthy gut microbiome.
Ingredients like tamarind, turmeric, and various spices are rich in antioxidants that help combat oxidative stress and inflammation in the body.
This recipe is entirely plant-based, providing essential vitamins, minerals, and phytonutrients from whole-food sources without any cholesterol.
The key is to remove all moisture from the okra before cooking. Wash the okra and pat it completely dry with a cloth or paper towel. Also, sautéing the okra in oil until it's lightly browned helps to cook off the mucilage (the slimy substance).
Yes, it is quite healthy. Okra is a great source of dietary fiber, vitamins C and K, and folate. The spices used, like turmeric and coriander, have anti-inflammatory properties. It's a balanced dish, but be mindful of the oil and jaggery content for a lower-calorie version.
One serving of Bendekai Gojju (approximately 1 cup or 150g) contains around 220-240 calories. The calorie count can vary based on the amount of oil and jaggery used.
Yes, you can use tamarind paste for convenience. Use about 1 to 1.5 tablespoons of thick tamarind paste mixed in 1 cup of warm water. Adjust the quantity based on the concentration of your paste.
Bendekai Gojju stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
Absolutely! You can make a larger batch of the gojju masala powder and store it in an airtight container for up to a month. This makes preparing the dish much quicker on a busy day.
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