Bendekai Huli Gojju | Ladies Finger South Indian Gravy - EverythingTraditional

Bendekai huli gojju in South India is a very popular recipe and is a must preparation in weddings or any party, here I am showing with freshly ground masala which gives a refreshing taste along with fresh coconut. 

Bendekai gojju in Kannada means tangy gravy, and goes without saying there is tamarind added to this recipe for a tangy taste, this is very tasty gravy for rice and also pairs well for chapati or akki roti.  

Ladies finger has many benefits, given to children improves there memory power, as a child we would eat raw veggie or just the seeds inside before going to exams... my mom thought eating this before math exams will help in recalling all the formulas learnt...not sure on this concept :) ..But generally people say this is good for children at studying age, improve in there studies some way. 

I have used freshly powdered masala in this recipe to give a authentic aroma and taste. Dry roast some herbs like coriander seeds, menthya (fenugreek), Jeera (cumin seeds) and red chillies - this renders freshness to the gravy. Store this powder for any other curries like fish, brinjal or any

Same gravy can be done with brinjals, fish, dry or fresh sundakai (Turkey berry in english and Usli kai in kannada). Or best this gojju or gravy can be made even without any veggie - this gojju can be had with hot rice and papad......awakens the taste buds !!! 

Bendekai Huli Gojju | Ladies Finger South Indian Gravy   Cuisine: Indian / South Indian Cook time: 25 minutes

Ingredients for Bendekai huli gojju recipe  Bendekai / ladies finger - 1/4 kg Onion - 1 small Garlic - 6 to 7 cloves Curry leaves - few Coconut - 3 to 4 pieces  Tamarind - big lemon size For Dry Masala Powder Coriander seeds - 1 tablespoon Red chillies - 6 to 7  Jeera / Cumin Seeds - 1/2 teaspoon Menthya - 1/4 teaspoon

Instructions to make Bendekai gojju Pre-Preparations Wash, wipe dry and cut ladies finger, chop onions   Dry roast - menthya / fenugreek seeds, Jeera, Coriander seeds and red chillies and powder it once cooled down  Add coconut in the mixer jar and grind to smooth paste adding water  Soak tamarind in water and extract the pulp   Making of gravy Heat 2 tablespoons oil in a sauce pan add mustard. Once mustard splutters add in finely chopped onions and bendekai / ladies finger Saute for few minutes until onions turn color  Add in tamarind extract and cook for 2 to 3 minutes  Add Turmeric and salt, simmer for a minute Add in coconut paste and the powdered masala (jeera, menthya, coriander and chillies) Add 1/2 cup water or required water and adjust salt and spice. Then cook this until veggies are cooked  Add jaggery and cook for another minute and swich off the flame  Spicy, tangy bendekai gojju is ready to taste with hot rice or chapati

Note:

Cut ladies finger into 2 or 3 inches long

Adding jaggery enhances the flavour in the gravy 

Adjust tamarind to ones taste 

Make this dry powder in adequate, store the remaining in air tight box for use in any other curries or stir fry 

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You might also like some of the simple and traditional recipes from my blog

Haalu Obbattu

Moolangi Pachadi

Sihi Kumbalakai Palya / stir fry 

Raw banana Chops recipe

Obbattu Saaru

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How to make Bendekai huli gojju - Ladies finger South Indian gravy with Step-by-step pictures

Pre-Preparations

1. Wash, wipe dry and cut ladies finger, chop onions 

2. Dry roast - menthya / fenugreek seeds, Jeera, Coriander seeds and red chillies and powder it once cooled down

3. Add coconut in the mixer jar and grind to smooth paste adding water

4. Soak tamarind in water and extract the pulp

Making of gravy

5. Heat 2 tablespoons oil in a sauce pan add mustard. Once mustard splutters add in finely chopped onions and bendekai / ladies finger

6. Saute for few minutes until onions turn color 

7. Add in tamarind extract and cook for 2 to 3 minutes 

8. Add Turmeric and salt, simmer for a minute

9. Add in coconut paste and the powdered masala (jeera, menthya, coriander and chillies)

10. Add required water or 1/2 cup water and adjust salt and spice. Then cook this until veggies are cooked 

11. Add jaggery and cook for another minute and swich off the flame 

12. Spicy, tangy bendekai gojju is ready to taste with hot rice or chapati