Bendekayi Gojju | Okra in tangy sauce | Side dishes for Rice and Flatbread

Bendekayi Gojju is a traditional recipe from Mysore region of Karnataka, referring to sautéed okra in a tangy, spicy sauce. Served with hot rice, curd rice or chapatis.

If someone were to ask me the quintessential comfort food that childhood memories brings forth, it ought to be today's dish - Bendekayi Gojju (or Vendekayi Gothsu). Simply put, this curry is Lady's finger / Okra in a tangy spicy sauce. Like me, the elder one is also quite fond of this, and loves it with hot chapatis or steamed rice.

Like the Orange Peel Gojju or the Pineapple Gojju, this is much thicker than Kuzhambu / Sambhar, and does not contain either coconut or dal (lentils) and is perfect for short travel of upto 8 hours as it doesn't spoil quickly. It also keeps for 4- 5 days under refrigeration.

Difference between the Mysore and the Udupi variants of Gojju

The coastal city of Udupi also makes a Gojju (which in local parlance is called MeNaskai -here, MeNas means chillies and kai meaning coconut) and the spice mixture is ground to add to the sauteed veggies. The Mysore version however, uses tamarind water along with dry spices to spice this curry.

The latter version keeps for longer (upto 8 hours without refrigeration), but the coconut version would need to be consumed within a few hours. Although both dishes keep for under 3-4 days under refrigeration.

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What to serve with Bendekayi Gojju

You can also serve this as a side dish for steamed rice, Rava pongal, Ven Pongal , Arisi Upma (Broken Rice Upma) or Brown Rice Kozhukattai, or even Oats Pongal . And as a famiy, we love it with uber chilled Curd Rice (Yoghurt rice). It also tastes great with hot Phulkas / Chapati (indian bread).

What other veggies can be subbed in place of Okra?

This is a classic dish from the Mysore section of Karnataka, and can be prepared in less than 15 minutes if you have the veggies chopped. You could also substitute Okra / Ladies Finger with Karela / Bittergourd , Yam (Suvarnagedde / Elephant Foot) or Brinjal (eggplant) with similar texture. The cooking time although would vary from veggie to veggie.  

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Prep time - 15 mins ; Cook time - 15 mins ; Serves - 3

Cuisine - South Indian / Karnataka ; Course - Side dish / Accompaniments

Ingredients to make Bendekayi Gojju:

• 100 grams Okra (Lady's Finger / Bendekayi)
• 1.5 tablespoon Oil (pref groundnut oil or sesame oil)
• 2 tablespoon Tamarind pulp (if you don't have pulp, soak 1 medium lemon sized tamarind in 1 cup hot water for 20 mins and extract the pulp)
• Mysore Rasam Powder- 1 tablespoon (if you don't have, substitute with Red Chilli powder, but the former yields better results)
• 1 tablespoon Coriander powder
• 1 teaspoon Kashmiri Red chilli powder
• 2 teaspoon Jaggery (highly recommended)
• ½ teaspoon Turmeric
• 1 teaspoon Salt - to taste
• 1 teaspoon Mustard seeds
• 1 sprig Curry leaves

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Tips and tricks to make the best Bendekayi Gojju:

1. Use very tender (and small sized) okra for best results.
2. Trim and cut the okra into even ½ inch medium cubes - not too small or too big.
3. Use jaggery to round off the flavours.
4. Saute the okra well for 3-4 mins, on medium heat.
5. Do not cover the okra while cooking- they turn slimy because of the trapped moisture.

How to make Bendekayi Gojju:

1. Wash and pat dry the ladies finger. Trim the edges and cut off the crown. With careful inspection, cut the vegetable into ½ inch thick roundels.
2. For 100 gm of veggies, you would end up with approx ¾ cup of chopped stuff.
3. Tip : Dont cut too thin, else the veggies would dissolve into a gooey mass.
4. In a deep bottomed pan, heat oil. Splutter mustard seeds and curry leaves.
5. Add turmeric and the chopped lady's finger. Saute a bit till the veggies are coated with oil.
6. Sprinkle salt and cook WITHOUT COVERING for 8- 10 mins. Keep sautéing from time to time.
7. Meanwhile soak tamarind in warm water (about 1 cup) and extract the pulp.
8. Alternatively, if you are using readymade tamarind pulp, dissolve in a cup of warm water. 
9. Once the veggies are cooked (but not mushy), remove to a plate .
10. To the same pan, add the Rasam powder, jaggery and tamarind pulp (with the water).
11. Cover and cook for another 2 - 3 mins till it thickens. Add the coriander powder, Kashmiri Red chilli powder and let it simmer till the sauce gets a glossy thickness.
12. Now add the sauteed okra and let it simmer for 2-3 mins on medium flame.
13. Remove from fire once it reaches a thickish mass (you don't want the gravy drying up too much).
14. Serve with hot rice, chapati or even curd rice for a yummy meal 🙂

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Bendekai Gojju | Okra in tangy sauce | Side dishes for Rice and Flatbread

Kalyani

Benedekayi Gojju is a traditional recipe from Mysore region of Karnataka, referring to sautéed okra in a tangy, spicy sauce. Served with hot rice, curd rice or chapatis.

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Side Dish

Cuisine Karnataka Cuisine, South Indian

Servings 4 servings

Equipment

• Thick Bottomed Pan
• Knife and Cutting Board

Ingredients

  

1x2x3x

• 100 grams Okra Lady's Finger / Bendekayi
• 1.5 tablespoon Oil pref groundnut oil or sesame oil
• 2 tablespoon Tamarind pulp if you don't have pulp, soak 1 medium lemon sized tamarind in 1 cup hot water for 20 mins and extract the pulp
• Rasam Powder- 1 TBSP if you dont have, substitute with Red Chilli powder, but the former yields better results
• 1 tablespoon Coriander powder
• 1 teaspoon Kashmiri Red chilli powder
• 2 teaspoon Jaggery highly recommended
• ½ teaspoon Turmeric
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Mustard seeds
• 1 sprig Curry leaves

Instructions

 

• Wash and pat dry the ladies finger. Trim the edges and cut off the crown. With careful inspection, cut the vegetable into ½ inch thick roundels.
• For 100 gm of veggies, you would end up with approx ¾ cup of chopped stuff.
• Tip : Dont cut too thin, else the veggies would dissolve into a gooey mass.
• In a deep bottomed pan, heat oil. Splutter mustard seeds and curry leaves.
• Add turmeric and the chopped lady's finger. Saute a bit till the veggies are coated with oil.
• Sprinkle salt and cook WITHOUT COVERING for 8- 10 mins. Keep sautéing from time to time.
• Meanwhile soak tamarind in warm water (about 1 cup) and extract the pulp.
• Alternatively, if you are using readymade tamarind pulp, dissolve in a cup of warm water.
• Once the veggies are cooked (but not mushy), remove to a plate .
• To the same pan, add the Rasam powder, jaggery and tamarind pulp (with the water).
• Cover and cook for another 2 - 3 mins till it thickens. Add the coriander powder , Kashmiri Red chilli powder and let it simmer till the sauce gets a glossy thickness.
• Now add the sauteed okra and let it simmer for 2-3 mins on medium flame.
• Remove from fire once it reaches a thickish mass (you don't want the gravy drying up too much).
• Serve with hot rice, chapati or even curd rice for a yummy meal 🙂

Keyword Bendekayi Gojju, Easy Side, No Onion No garlic, Okra, Side dish for Chapati

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