This Bendakaya Gojju is a classic preparation by my MIL. I have picked up the recipe from her as it is such a simple gravy and yet so flavorful. I first tasted it when I was newly married and had almost my first meal with my new family. I was addicted to it at the get-go and even as a new bride, I shamelessly(?) asked for multiple helpings of the same. Last summer, when we went to India on a vacation, MIL prepared this Gojju for us with so much love that it reminds me of the heavenly taste even today. I remember we were literally licking our fingers lest we should lose the taste of the last drop in the pan!! Trust me, this is a tried and tested recipe from a few generations!
I prepared this gojju as part of the menu I designed for the event 'Design a Menu' happening here in our space. According to the event details, there were a few vegetables (Okra/Bendakaya/Bhendi, Bottle Gourd/Sorrakaya/Lauki and Spinach/Palak), a couple fruits (Apples and Bananas), ToorDal/Kandi Pappu, Oats and/or Whole Wheat Flour. And we had to come up with a 3 course vegetarian meal. So here is what I came up with.
1. Palak - Onion Soup
2. Bendakaya Gojju
3. Tomato Dal
4. Sorrakaya Koora / Bottle Gourd Curry
5. Banana Milkshake
6. Oats-Apple Halwa
(Rice and Yogurt are assumed available).
In this menu I have utilized all of the ingredients specified as compulsory. As per rules of the event, I am posting the recipe details of Bendakaya Gojju from the menu above.
Ingredients -
Okra/Bhendi/Bendakaya Chopped 1 inch 3 Cups
Tamarind Lime sized
Turmeric 1/4 tsp
Red Chilli Powder 1/4 tsp (or as per taste)
Green Chillies 2-3 (or as per taste)
Sesame Seeds 2 Tbsp
Salt as per taste
Besan/Senaga Pindi/Chickpea Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Note - The color of the Gojju might vary depending on the type and age of the tamarind used and also the color of the Red Chilli Powder used.
Method Of Preparation -
In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped Okra/Bhendi and fry till they are light brown/cooked.
Add about 3-4 cups of water. Also stir in turmeric, slit green chillies.
Meanwhile, soak/boil the tamarind and squeeze out the juice and set it aside.
Roast the sesame seeds and grind into a fine powder. Add this powder to the mix.
Let the gojju boil for a about 6-8 minutes.
Mix the besan/senagapindi in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the Gojju so the besan doesn't form lumps.
Adjust the taste and consistency and garnish with chopped coriander leaves. (I skipped the garnish here as I was hard pressed for time!)
Serve hot with rice or Ven Pongal.
And to Umm Mymoonah's 'AWED - Indian Cuisine' , initiated by DK.
Preparation Time 25 min
Serves 4-5 Adults
I prepared this gojju as part of the menu I designed for the event 'Design a Menu' happening here in our space. According to the event details, there were a few vegetables (Okra/Bendakaya/Bhendi, Bottle Gourd/Sorrakaya/Lauki and Spinach/Palak), a couple fruits (Apples and Bananas), ToorDal/Kandi Pappu, Oats and/or Whole Wheat Flour. And we had to come up with a 3 course vegetarian meal. So here is what I came up with.
1. Palak - Onion Soup
2. Bendakaya Gojju
3. Tomato Dal
4. Sorrakaya Koora / Bottle Gourd Curry
5. Banana Milkshake
6. Oats-Apple Halwa
(Rice and Yogurt are assumed available).
In this menu I have utilized all of the ingredients specified as compulsory. As per rules of the event, I am posting the recipe details of Bendakaya Gojju from the menu above.
Ingredients -
Okra/Bhendi/Bendakaya Chopped 1 inch 3 Cups
Tamarind Lime sized
Turmeric 1/4 tsp
Red Chilli Powder 1/4 tsp (or as per taste)
Green Chillies 2-3 (or as per taste)
Sesame Seeds 2 Tbsp
Salt as per taste
Besan/Senaga Pindi/Chickpea Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Note - The color of the Gojju might vary depending on the type and age of the tamarind used and also the color of the Red Chilli Powder used.
Method Of Preparation -
In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped Okra/Bhendi and fry till they are light brown/cooked.
Add about 3-4 cups of water. Also stir in turmeric, slit green chillies.
Meanwhile, soak/boil the tamarind and squeeze out the juice and set it aside.
Roast the sesame seeds and grind into a fine powder. Add this powder to the mix.
Let the gojju boil for a about 6-8 minutes.
Mix the besan/senagapindi in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the Gojju so the besan doesn't form lumps.
Adjust the taste and consistency and garnish with chopped coriander leaves. (I skipped the garnish here as I was hard pressed for time!)
Serve hot with rice or Ven Pongal.
Thanks to Charitha for presenting me an 'Award Of Excellence' for my entry 'Couscous Idli' to her event 'B for Breakfast'.
This goes to Gayathri's 'Walking through the Memory Lane' event.
Preparation Time 25 min
Serves 4-5 Adults
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Lovely. A bit different from what I make.
Yummy gravy, thank you for sending it to AWED and congratulations on your award.
This is Andhra version of gojju, right? My mother too uses besan / rice flour / pappula podi to make them.
Harini, do we have to come up with an entire menu and post recipe for one item? Is that how it works? If it is so and if you really are looking for recipes with those particular veggies, I think I could give you plenty of ideas. :)
Yummy gravy
Thanks Archana, Umm Mymoonah, SheenaBabu
@Suma Gandlur - you got it right there..looking for a menu and just one recipe is enough, but more the merrier right? Send in recipes for the entire menu too if thats on your mind!
lovely and delicious recipe.
Gojju looks sooo comforting and inviting...will definitely try to send more entries..
Looks so gorgeous and inviting...
it looks lovely and yummy!....would like to have it with hot rice!
Smitha
Smitha's Spicy Flavors
yummy and tangy :)
Great looking curry dear. Very well prepared.
Deepa
Hamaree Rasoi
Curry looks fabulous. Thanks a lot for sending..
We don't make gujju and the preparation looked similar to pulusu minus the besan. Looks good..