Ingredients:
Bendekai / Okra. -10-12
Turmeric powder.-1/2 tsp
Grated jaggery. -2 tbsp
Water. -as needed
Salt. -to taste
Tamarind. -a gooseberry size
For Grinding Coconut Masala Paste:
Grated coconut. -1 cup
Dry red chilly. -6
Sesame seeds. -1 tbsp
Fenugreek seeds.-1/4 tsp
Urad dal. -1 tsp
Chana dal. -1 tsp
Coconut oil. -1 tbsp
For Tempering:
Mustard seeds.-1 tsp
Dry red chilly. -1
Asafoetida. -1/4 tsp
Curry leaves. -1 sprig
Instructions:
1). Heat 1 tbsp coconut oil in a pan. Add urad dal, chana dal, 6 dry red chillies, sesame seeds, fenugreek seeds and roast on low flame until dals changes to golden brown. Allow the roasted ingredients to cool. Once cooled grind the roasted ingredients along with grated coconut in a mixer grinder to a smooth paste adding 1/2 cup of water. Keep aside the ground coconut masala paste.
2). Soak tamarind in 1& 1/2 cup of warm water for 5 minutes. Squeeze the tamarind in soaked water and extract tamarind juice. Keep aside the extracted tamarind juice.
3). Wash bendekai /okra in water and wipe them with a cloth. Trim both the ends of cleaned bendekai /okra and chop them into 1inch lengthy round pieces. Keep aside the chopped bendekai pieces.
Method:
1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add 1 dry red chilly, curry leaves and asafoetida (hing powder) into the pan and fry in oil for a second.
2). Add chopped bendekai into the pan and saute in oil on low flame.
3). Add turmeric powder, extracted tamarind juice, grated jaggery and required salt into the pan and mix with the bendekai and boil on low flame.Cover and cook until the bendekai is cooked.
4). Add ground coconut masala paste into the pan. Add 1/2 cup of water into the pan and mix well. Boil the bendekai gojju /okra masala curry for 6-8 minutes on medium flame and switch off the flame. Transfer the bendekai gojju to a serving bowl.
Bendekai Gojju/ Okra Coconut Masala Curry is ready to serve with rice, chapati, dosa or idli.
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