Bendekay (Bhindi/Okra) Gojju

September 19, 2007 at 2:48 pm 12 comments

Thank you all of you for your wishes, I am feeling much better now.

South Indian food was restricted to Idli-Sambar-Dosa- chutney- Rasam that was till I got married.

After marriage I learnt so many wonderful recipes from my mother-in-law, not just idli-dosa etc.. but some really nice curries, rice and Rotis.

Ajay’s family hails from Bangalore ;Iyengars settled in Karnataka for generations together (and now he is settled in Maharashtra). It’s a fine blend of Tamilian + Kannadiga cuisine, and now my addition- +Maharashtrian cuisine. So we have some very hybrid recipes cooked in our kitchen!

This is a nice recipe for Bendekay(Bhindi/Okra) Gojju; of course my mother-in-law’s recipe.

Bhindi/ okra is cooked in tamarind pulp along with jaggery and some rasam powder (Malkapudi). It thus has all three tastes; sweet, sour and spicy. This recipe is especially good when you have less amount of Bhindi and more amount of people eating it or when the Bhindi is not very fresh and you need to dress it up! J


Bendekay(Bhindi/Okra) Gojju my second entry to Asha’s RCI Karnataka. 



Bendekay (Bhindi/Okra) Gojju recipe _____________________________________________________ ½ kg Bhindi/okra/ Ladies finger – washed, towel dried, ends removed and chopped into small round discs.~ 1 tbsp tamarind pulp

2 tbsp crushed jaggery

 2 tsp Rasam powder (Malkapudi)

¼ tsp asafoetida (hing) crushed

7-8 fresh curry leaves

½ tsp cumene seeds

½ tsp mustard seeds

¼ tsp turmeric powder

2 tsp oil

Salt to taste

Heat oil in a pan.

Do the tadka mustard seeds- cumene seeds- turmeric powder and then the curry leaves and asafoetida.

Add the Bhindi and fry nicely. 

Cook for a few minutes and then add the tamarind pulp, jaggery, salt and the Rasam (Malkapudi) powder.

Mix nicely and add little water if the pulp is too thick.

Cook uncovered till the Bhindi is cooked nicely.

Serve hot with Rice of Roti.


Entry filed under: asafoetida, Curries & Gravies, curry leaves, jaggery, mustard seed, salt, seed, sugar, turmeric, veggies.

Ganesh Chaturthi Phodnichi Poli (Resurrected Leftover Roti)

12 Comments Add your own

  • 1. Suganya  |  September 19, 2007 at 5:08 pm

    Okra pairs beautifully with tamarind. I just wish I cud get fresh okra all year round. I don’t like the frozen kind.

  • 2. Asha  |  September 19, 2007 at 5:38 pm

    Glad to hear that you are feeling lot better!:)

    Nobody can beat Kannada Iyengar recipes girl, they are all delicious. Bendekai Gojju, I am sure tastes fabulous, thanks so much!:))

  • 3. lathanarasimhan  |  September 19, 2007 at 6:04 pm

    Hi maduli,
    I did’nt know you had taken ill! Hope your are fine now!
    We call this vethal kuzhambu! Very tasty dish!

  • 4. bhags  |  September 19, 2007 at 6:30 pm

    Wish you all the health and wealth and take good care now…..wonderful recipe of okra paired with tamarind

  • 5. RedChillies  |  September 19, 2007 at 6:43 pm

    Benedekai Gojju is my favorite. I can totally assocaite the fusion cooking of Karnatka+ Maharashtra and add Konkani to mine too 🙂

    Glad you are doing better.

  • 6.  |  September 19, 2007 at 1:04 pm

    Benedekai Gojju is my favorite. I can totally assocaite the fusion cooking of Karnatka+ Maharashtra and add Konkani to mine too 🙂
    Glad you are doing better.

  • 7. lakshmi  |  September 19, 2007 at 6:50 pm

    this is like vethal kozhambu with rasam powder 😀

  • 8. pooja v  |  September 19, 2007 at 7:12 pm

    Nice to know you are feeling better. This is a very good recipe and very good for everyday meals.

  • 9. Siri  |  September 19, 2007 at 8:01 pm

    Okra and tamarind blend soo well.. nice recipe and glad that you are feeling better..:D
    @ Thanks again all of you, for all your best wishes and kind words.

  • 10. Tee  |  September 20, 2007 at 3:44 am

    jaggery, tamarind and okra…sounds delicious! I have to try this next time i get okra. 🙂
    @ And pls. let me know 🙂

  • 11. sharmi  |  September 26, 2007 at 2:52 am

    I made this gojju today, the kannada cuisine way but your version is different. bendakaya gojju tastes divine always.
    @ Would love to see your version of the gojju Sharmi.

  • 12. rad  |  April 9, 2009 at 8:46 am

    You forgot to add tamarind pulp as ingredient required to start with, but you have mentioned later in the making of gojju.


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September 2007




Find my recipes at The Urban Spice


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