Bendekai Gojju

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Recipe

Ingredients

250 grams	bendekai (okra)
1 tablespoon	tamarind pulp
2 tablespoons	jaggery
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	coriander seeds
1 teaspoon	cumin seeds
4 to	6 dried red chilies
1 cup	grated coconut
1 teaspoon	turmeric powder
1 pinch	asafoetida
2 tablespoons	oil
1 teaspoon	salt to taste
10 to	12 curry leaves
1 cup	water

Instructions

1. 1 Wash the bendekai (okra) thoroughly and pat dry. Cut them into 1-inch pieces.
2. 2 In a pan, heat 1 tablespoon of oil and fry the okra pieces until they are slightly crispy. Set aside.
3. 3 In the same pan, add another tablespoon of oil and roast the mustard seeds, urad dal, coriander seeds, cumin seeds, and dried red chilies until fragrant.
4. 4 Add the grated coconut to the roasted spices and fry for a couple of minutes.
5. 5 Allow the mixture to cool slightly, then grind it into a smooth paste with a little water.
6. 6 In a pot, combine the tamarind pulp, jaggery, turmeric powder, asafoetida, salt, and the ground paste. Add 1 cup of water and bring it to a boil.
7. 7 Add the fried okra pieces to the boiling mixture and simmer for 10-15 minutes until the flavors meld together.
8. 8 In a small pan, prepare a tempering with a teaspoon of oil, mustard seeds, and curry leaves. Pour this over the gojju.
9. 9 Serve hot with steamed rice or chapati.