Karnataka Style Bendekayi Gojju - Kayirasa Recipe

Name: Karnataka Style Bendekayi Gojju - Kayirasa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Okra (250 grams Bhindi (Lady Finger/Okra) washed, pat dried and cut to pieces); ½ cup Coconut (1/2 cup Fresh coconut grated); 6 pieces Dried Red Chili (4 Dry Red Chillies + 2 Dry Red Chillies); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); 1 tbsp Chana Dal (1-1/2 tablespoon Chana dal (Bengal Gram Dal) roasted — up to 0.5); 0 pieces Tamarind (Tamarind big lemon size); 1 tsp Jaggery (1-1/2 teaspoon Jaggery — up to 0.5); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 pinch Curry leaves (Curry leaves few sprigs); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Table Salt (Salt to taste)

Karnataka Style Bendekayi Gojju - Kayirasa Recipe - Gojju Recipes (Indian)

30 minIndian

Servings4

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Vegan
Dairy Free
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Egg Free

Steps

1To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat.
2On medium flame dry roast the chana dal and urad dal until golden brown. Add the dry red chillies to the pan and saute till crisp. Cool and keep aside.
3Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside.
4Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter.
5Add the dry red chillies and curry leaves and give it a stir for a few seconds.
6Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown. Cover the pan with the lid slightly ajar. We keep the lid ajar to prevent the lady finger from getting slimy.
7Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes.
8Check the salt and spices of the Bendekayi Gojju and adjust to taste. Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot.
9Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadamfor a comforting lunch.