Bendekayi Gojju

Name: Bendekayi Gojju
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 250 g okra (tender, washed, thoroughly dried, cut into 1-inch pieces); 2 tbsp oil (for sautéing okra); 0.33 cup fresh coconut (grated); 1 tbsp tamarind (tightly packed, or small gooseberry-sized ball); 2 tsp jaggery (grated or powdered); 1.5 cup water (for grinding and gravy); 0.5 tsp salt; 1 pinch turmeric powder; 0.5 tsp cumin seeds; 8 pcs black peppercorns; 0.25 tsp fenugreek seeds; 1 tsp white sesame seeds; 3 pcs dried red chili (byadagi or kashmiri, deseeded for less heat); 0.5 tsp rice (raw grains); 10 pcs curry leaves (fresh); 1 tsp ghee (for tempering); 0.5 tsp mustard seeds; 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

7/10

A tangy, sweet, and mildly spiced okra curry from Karnataka. Whole spices are ground into a fresh masala paste with coconut and tamarind, then simmered with sautéed okra until the flavors meld into a thick, glossy gravy. This no-onion, no-garlic dish is a temple-style classic that pairs beautifully with hot rice or ragi mudde.

PREP

15m

COOK

25m

SERVES

1 KATORI

165 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prep the okra.
1.Wash 250 g tender okra and wipe each one completely dry with a kitchen towel.
2.Trim the ends and cut into 1-inch pieces. Keep spread on a dry plate until ready to cook.
TIPEven a little moisture makes okra slimy. Dry them thoroughly and do not salt yet.
prep · ~10 min
Soak the tamarind.
Soak 1 tbsp tightly packed tamarind in 0.25 cup warm water for 10 minutes. Squeeze well to extract thick pulp, discard fibres.
saute · ~7 min
Sauté the okra.
Heat 2 tbsp oil in a wide pan over medium-high heat. Add the okra pieces and sauté for 6–7 minutes until they turn bright green, lose their raw smell, and look crisp-tender. Transfer to a plate.
TIPDo not cover the pan — this traps steam and makes okra sticky.
saute · ~4 min
Roast the masala spices.
1.In the same pan, lower the heat. Add 0.5 tsp raw rice, 0.5 tsp cumin, 8 peppercorns, 0.25 tsp fenugreek seeds, and 1 tsp sesame seeds.
2.Add 3 dried red chilies and 5 curry leaves. Dry-roast for 2–3 minutes, stirring constantly until fragrant and the sesame seeds pop lightly.
3.Add 0.33 cup grated fresh coconut and roast for another minute until just warmed and aromatic. Turn off the heat and let cool.
TIPFenugreek seeds turn bitter if they darken too much — pull the pan off as soon as the coconut smells toasted.
mix · ~2 min
Grind the gojju masala.
Transfer the roasted spice-coconut mixture to a small blender jar. Add the tamarind extract and 0.5 cup water. Grind to a very smooth, thick paste.
simmer · ~10 min
Simmer the gojju.
1.Pour the ground masala paste back into the pan. Add 0.75 cup water to rinse the blender jar and add that too.
2.Add 1 pinch turmeric powder and 0.5 tsp salt. Stir well and bring to a gentle boil.
3.Add the sautéed okra pieces and 2 tsp jaggery. Lower the heat, cover, and simmer for 8–10 minutes until the gravy thickens and okra is tender.
TIPThe gojju thickens as it cools, so aim for a flowing-but-not-watery consistency.
temper · ~1 min
Temper with ghee and mustard.
1.In a small tadka pan, heat 1 tsp ghee over medium-high heat.
2.Add 0.5 tsp mustard seeds and let them splutter completely.
3.Add 1 pinch asafoetida and 5 curry leaves. Fry for 5 seconds until fragrant, then pour the tempering over the simmering gojju.
TIPPour the tempering from a slight height — it sizzles and releases the aroma instantly.
rest · ~5 min
Rest briefly and garnish.
Turn off the heat. Cover and let the gojju rest for 5 minutes so the flavors settle. Garnish with 2 tbsp chopped coriander leaves.
TIPBendekayi Gojju tastes even better after a few hours — it's a great make-ahead dish.
serve
Serve hot with rice or mudde.
Serve the Bendekayi Gojju in a bowl along with steamed rice, a drizzle of ghee, and a side of papad or raita.
TIPFor an authentic Karnataka meal, pair with ragi mudde and a simple cucumber kosambari.

PRO TIPS

What to keep in mind.

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

1
Dry okra thoroughly before cutting to prevent sliminess during sautéing.
2
Avoid covering the pan while sautéing okra to keep it crisp, not sticky.
3
Roast fenugreek seeds just until fragrant; over-roasting makes the gojju bitter.
4
Grind the masala to a very smooth paste for a silky gravy texture.
5
The gravy thickens on cooling, so simmer to a slightly runny consistency.
6
Let the gojju rest for 5 minutes after tempering for flavors to meld.
7
Make it a day ahead — the taste deepens and improves overnight.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil for sautéing okra to 1 tbsp and dry-roast the okra on a non-stick pan without oil to cut down on fat.

low spice

Low-spice

Use only 1 dried red chili and omit black peppercorns for a milder, family-friendly version that still retains the signature tang.

vegan

Vegan

Replace ghee in the tempering with coconut oil or any neutral oil, and the recipe is already naturally vegan.

non okra

Non-okra

Swap okra with 250 g of chopped ash gourd (doodhi) or raw banana for a different texture while keeping the same gojju base.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Okra is high in soluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.

✓

Source of Antioxidants

Dried red chilies, curry leaves, and sesame seeds provide antioxidants that help combat oxidative stress in the body.

✓

Low in Calories

This dish is naturally low in calories and uses minimal oil, making it a light yet satisfying accompaniment.

✓

No Onion-No Garlic

Ideal for those following sattvic diets, and reduces FODMAP content for sensitive digestive systems.

QUESTIONS?

Frequently asked questions

Okra gets slimy if it's not completely dry before cutting or if the pan is covered during sautéing. Always dry each piece thoroughly and cook uncovered on high heat.