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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.
Sauté the Okra
Roast Spices and Prepare Masala Paste
Cook the Gojju Gravy
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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 212.05 calories per serving with 3.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Temper
Serve
Replace okra with lightly fried bitter gourd (hagalakayi), eggplant (brinjal), or capsicum for a different flavor profile.
Add 1 tablespoon of roasted peanuts along with the spices before grinding for a richer, nuttier texture and taste.
For a milder version, use Kashmiri red chillies which provide color without much heat. For a spicier gojju, add a slit green chilli along with the okra.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The spices used, such as turmeric, coriander, and sesame seeds, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
This dish provides essential minerals like iron from jaggery and lentils, and calcium from sesame seeds, contributing to overall bone health and vitality.
The key is to ensure the okra (bendekayi) is completely dry before you chop and sauté it. Wash it well in advance and pat it dry with a kitchen towel. Sautéing it in an open pan until the stickiness disappears is also crucial.
Yes, you can. Use about 1 to 1.5 teaspoons of thick tamarind paste mixed in 1/2 cup of warm water as a substitute for the soaked tamarind. Adjust the quantity based on the sourness of your paste.
Yes, it's a relatively healthy dish. Okra is a great source of dietary fiber, vitamins C and K. The use of lentils, seeds, and spices adds protein, healthy fats, and antioxidants. Jaggery is a more unrefined sweetener than white sugar.
A single serving of Bendekayi Gojju (approximately 150g) contains around 180-220 calories, depending on the amount of oil and jaggery used.
Store any leftover gojju in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken upon cooling, so you may need to add a splash of warm water while reheating.
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