Bendekai Gojju
Recipe for Bendekai Gojju, a South Indian style Okra Curry made using seasonal fresh okra, in a tamarind base
Servings Prep Time
3people 15minutes
Cook Time
20minutes
Servings Prep Time
3people 15minutes
Cook Time
20minutes
Instructions
  1. To prepare the Karnataka style rasam powder, heat the oil in a kadai / wok.
  2. Add all the ingredients for the powder and saute on a medium flame until spices are aromatic, dal is golden brown and chillies have turned crisp and deep red. Once cooled, grind to a fine powder and keep aside.
  3. Meanwhile, to prepare the fresh tamarind extract, cover the tamarind with 1 cup of boiling hot water. We will get back to this later, when the water is cooler and easier to handle.
  4. In the same kadai, heat 3 tbsp of Fortune VIVO Diabetes-Care Oil. Drop in the mustard seeds, which will immediately go into a spluttering frenzy. Lower the flame and stir in the asafoetida and turmeric.
  5. Slide the sliced okra into the oil in the pan. Stir on high flame for 1 minute or so. Reduce flame to lowest setting and allow the okra to cook and brown for at least 10-12 minutes.
  6. Squeeze out all the pulp from the soaking tamarind to get around 1 cup of extract.
  7. Add this extract to the cooked okra in the pan. Stir in 2-3 tsp of the prepared rasam powder. Add coconut, salt and jaggery and allow this to come to a simmer on a high flame. Lower the flame and continue to simmer until the curry base is thick.  Remove into a bowl and serve hot with steamed rice and ghee.
  8. To make this recipe more diabetic friendly, have it with cooked millets and roasted papad for a hearty meal.
Recipe Notes

Best served with steamed rice, akki rotti (rice flour flat bread) or ragi mudde (finger millet dumplings)