Saturday, 10 November 2012

BENDEKAYI GOJJU

Bendekayi Gojju

Gojju is a recipe which is prepared using different spices. It has a little thick consistency. Bendekayi means okra/ladies finger can also be used to prepare gojju. In South India bendekayi gojju is prepared for auspicious occasions. I learnt this recipe from many people and after all mix n match finally ended on this recipe. Hope at least some people will try this.

Ingredients:
Ladies finger - 8 to 10, Fresh grated coconut - 1/2, Red chillies - 7 to 8, Mustard seeds - 1/2 spoon, rice - 1 spoon, turmeric powder - 1/2 spoon, Tamarind juice - 1/2 cup, Fenugreek seeds (methi) - 1/4 spoon, Jeera - 1 1/2 spoon, Sesame seeds - 1 spoon, Jaggery - 1 inch cube, Salt as per taste, Oil - 5 spoons.
For seasoning:
Oil - 1 spoon, Asafoetida -  a pinch, Mustard seeds - 1/4 spoon.

Bendekayi Gojju


Preparation Method:
  1. Dry roast jeera, methi and sesame seeds till they turn slightly brown and sesame seeds starts to splutter.
  2. Wash the ladies finger and allow it to dry or wipe it in a clean towel.
  3. Grind the roasted spices with freshly grated coconut, turmeric powder, red chillies, mustard seeds and rice into a fine paste.
  4. Heat oil in a pan  and add small pieces of ladies finger. Fry them till they're cooked.
  5. Add salt, tamarind extract, jaggery and mix well. Let the ladies finger cook full.
  6. Add the ground masala and mix. Add water if required. Allow it to boil for 5 mins.
  7. Season with oil, mustard seeds and asafoetida.
  8. Serve with hot rice or chapati.

Serves: 4 to 6 persons.

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