Mysore style Bendekayi gojju or spicy okra curry

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Bendekayi Gojju

 What can I say about this curry??
This is a common curry prepared in the south Indian state of Karnataka particularly in the region of Mysore.
As the name suggests, it is spicy, tangy and very yummy!
This is usually eaten with rice. But tastes good with Akki rotti, Ragi rotti and Dosa as well.
There is no short cut in this recipe because I want people to taste authentic south Indian food; there is more to south Indian food than just Idlies, vadas and Dosas!
So Let's make this Mysore style gojju staight from my Mother's kitchen.
Ingredients:
1. Okra: 500gms
2. Chana Dal: 2 1/2 tsp
3. Grated Coconut: 1 cup
4. Jaggery grated: 2 tsp
5. Tamarind pulp: 3 tsp
6. Cumin: 1/2 tsp
7. Asafoetida: 1/4 tsp
8. Curry leaves: A few
9. Oil: 3-4 tbsps
10. Whole dried red chillies: 8-10
11. Salt to taste.

Preparation:
Cut the Bhindis. (I know, you will wash and dry)
Grate the coconuts.
Masala:
Take 1 tsp oil in a pan. Fry chillies, chana dal, cumin and curry leaves separately.
Let it cool. Grind with grated Coconut and water.

Procedure:
1. Take oil in a pan. Put asafoetida and currt leaves. Add cut Bhindis and fry until the stickiness goes. This takes about 20-30 mins depending on the quantity.
2. Put tamarind pulp along with half cup of water and cook for 10 mins.
3. Add the ground paste, salt and jaggery. Mix well. Cover and cook for about 10 mins.
4. Adjust the seasoning. Enjoy with rice or roti of your choice.



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