Karnataka Style Bendekayi Gojju (Kayirasa) Recipe
A Savory Okra Curry in Tamarind Coconut Gravy
Description:
Karnataka Style Bendekayi Gojju (also known as Kayirasa) is a popular dish from North Karnataka, featuring ladyfinger (okra) cooked in a tangy tamarind coconut gravy. The curry is both rich and flavorful, with a perfect balance of spiciness and sweetness, thanks to the addition of jaggery. This vegetarian curry is a comforting and hearty dish, perfect for lunch, and is usually served with steamed rice and crispy accompaniments like Vazhakkai Varuval (banana fry) and Elai Vadam (crispy rice chips). This dish is a beautiful example of Karnataka’s culinary heritage, blending textures and flavors in a simple yet delicious manner.
Cuisine: North Karnataka
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra), washed, pat dried, and cut into pieces | 250 grams |
| Fresh coconut, grated | 1/2 cup |
| Dry red chillies | 4 |
| White Urad Dal (Split) | 1 tablespoon |
| Chana dal (Bengal Gram Dal), roasted | 1-1/2 tablespoons |
| Tamarind, big lemon size | 1 piece |
| Jaggery | 1-1/2 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Dry red chillies | 2 |
| Curry leaves | A few sprigs |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6
Instructions
-
Roast the Dal & Chillies:
- Heat a pan over medium flame. Add the chana dal (Bengal Gram Dal) and white urad dal (split) to the pan.
- Dry roast the dal mixture until it turns golden brown.
- Add the dry red chillies to the pan and continue sautéing until the chillies turn crisp.
- Once done, remove from heat and let it cool completely.
-
Prepare the Gojju Masala Paste:
- Once the roasted dal and chillies have cooled, transfer them to a blender or mixer grinder.
- Add the grated fresh coconut, tamarind (soaked in a little water if required), and jaggery to the blender.
- Grind everything together into a smooth, thick paste. Set this aside.
-
Cook the Okra:
- Heat the oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
- Next, add the dry red chillies and curry leaves to the oil. Stir for a few seconds until fragrant.
- Add the chopped okra (Bhindi) to the pan. Sprinkle a pinch of salt and sauté the okra, stirring occasionally.
- Allow the okra to roast for about 8-10 minutes, or until it turns golden brown. It’s essential to keep the pan lid slightly ajar to prevent the okra from becoming slimy while cooking.
-
Simmer the Curry:
- Once the okra is well roasted and softened, add the ground Gojju masala paste to the pan.
- Pour in approximately 2 cups of water and stir well to combine all the ingredients.
- Let the mixture simmer on medium heat for about 5-7 minutes. Stir occasionally and check the consistency of the gravy. If it’s too thick, you can add a little more water to adjust the consistency.
-
Final Adjustments:
- Taste the curry and adjust the salt and spices according to your preference. Add more jaggery if you like a sweeter touch or a bit more tamarind for extra tang.
- Once the flavors meld together and the curry reaches your desired taste, turn off the heat.
-
Serve:
- Transfer the Karnataka Style Bendekayi Gojju (Kayirasa) to a serving bowl.
- Serve it hot with steamed rice, and accompany it with crispy Vazhakkai Varuval (banana fry) and Elai Vadam (crispy rice chips) for a satisfying meal.
Tips:
- Okra Selection: Choose fresh, tender okra for this recipe. Ensure the okra is not too mature, as older okra tends to become tougher and stringy.
- Tamarind: Adjust the amount of tamarind to suit your taste preferences. If you prefer a more tangy flavor, add a little more tamarind pulp.
- Curry Variations: You can experiment by adding a pinch of asafoetida (hing) or fenugreek seeds to the tempering for an additional layer of flavor.
Serving Suggestions:
- This savory okra curry pairs beautifully with steamed basmati rice, making it a comforting and filling lunch option.
- For added texture, serve it alongside crispy, deep-fried banana slices (Vazhakkai Varuval) and homemade rice chips (Elai Vadam).
- If you prefer, you can also serve it with chapati, roti, or paratha for a more traditional Indian meal.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 4 g
- Sodium: 150 mg
- Sugar: 4 g
This Karnataka Style Bendekayi Gojju is a beautiful representation of Karnataka’s rich culinary heritage, offering a medley of textures and flavors. The tangy tamarind, sweet jaggery, roasted dal, and vibrant spices come together to create a dish that’s both satisfying and comforting. Perfect for any vegetarian lunch, it’s bound to delight your family and friends with its authentic North Karnataka flavor. Enjoy!
