Karnataka Style Bendekayi Gojju (Okra Curry) with Tamarind & Coconut

Karnataka Style Bendekayi Gojju (Kayirasa) Recipe

Karnataka Style Bendekayi Gojju (Kayirasa) is a delicious, tangy, and slightly sweet curry that is a staple in North Karnataka cuisine. This flavorful dish combines the unique texture of ladyfinger (bhindi or okra) with a specially prepared, aromatic ground masala. The rich flavors of roasted dals, fresh coconut, tamarind, and jaggery come together to make a mouthwatering gravy. Serve it alongside steamed rice and other South Indian sides for a comforting and fulfilling lunch.

Ingredients for Karnataka Style Bendekayi Gojju:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: North Karnataka

Course: Lunch

Diet: Vegetarian

Instructions for Making Karnataka Style Bendekayi Gojju:

1. Roasting the Dals and Chillies:

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   • Heat a pan on medium flame.
   • Dry roast the chana dal and urad dal until they turn golden brown.
   • Add the dry red chillies to the pan and sauté them until crisp.
   • Let this mixture cool down and set aside.

2. Grinding the Masala:

   • In a mixer grinder, combine the roasted dal mixture with fresh coconut, tamarind, and jaggery.
   • Grind everything together into a smooth paste, and set it aside.

3. Cooking the Bhindi:

   • Heat sunflower oil in a heavy-bottomed pan over medium heat.
   • Add mustard seeds to the hot oil and allow them to splutter.
   • Then, add the dry red chillies and curry leaves, and sauté for a few seconds to release their flavors.
   • Add the chopped bhindi (ladyfinger) to the pan, sprinkle with a pinch of salt, and stir-fry until the bhindi turns golden brown.
   • Cover the pan with the lid slightly ajar to prevent the okra from becoming slimy during the cooking process.

4. Simmering the Gojju:

   • Once the bhindi is tender and cooked through, add the ground masala paste to the pan.
   • Pour in about 2 cups of water and stir well to combine the ingredients.
   • Let the mixture simmer on medium heat for about 5 minutes to allow the flavors to meld together.

5. Final Seasoning:

   • Check the seasoning and adjust the salt and spices to taste.
   • Once everything is well combined and the flavors have developed, turn off the heat.

6. Serving:

   • Transfer the Karnataka Style Bendekayi Gojju (Kayirasa) to a serving bowl and serve it hot.
   • This dish pairs beautifully with steamed rice, Vazhakkai Varuval (fried plantains), and Elai Vadam (crispy rice crackers) for a complete and satisfying meal.

Tips:

• Avoid slimy bhindi: Cooking the okra with the lid slightly open helps reduce its sliminess.
• Adjust sweetness and sourness: Feel free to increase or decrease the jaggery and tamarind according to your preference for a sweeter or tangier flavor.
• Spice level: If you prefer a spicier Gojju, you can increase the number of dry red chillies in the masala.

Enjoy this hearty, flavorful dish with your loved ones for a truly authentic taste of Karnataka!