Sunday, 15 May 2011

Bendekaayi Gojju / Andhra Okra Curry / Andhra Ladyfinger Curry

Bendekaayi Gojju is basically Andhra style lady finger curry. It has typical Andhra ingredients like, coconut, tamarind, jaggery along with traditional dry masalas like fenugreek, cumin and mustard. It goes well with any Indian flat bread like, chapatti or parathas.

Bendekaayi Gojju / Andhra Okra Curry / Andhra Ladyfinger Curry

Category- Vegetarian


Ladyfingers / okras (bhindi) 250 gms, cut
Tamarind (imli) extract 1 ½ tbsp
Jaggery (gud) ½ tsp
Fenugreek seeds (methi) 1 tsp
Sesame seeds (til) 1 tsp
Cumin seeds (jeera) 1 tsp
Salt to taste
Desiccated coconut 1 cup
Rice (uncooked) 1 ½ tsp
Mustard seeds (rai) 1 tsp
Turmeric powder (haldi) ½ tsp
Green chillies 3-4, chopped
Coriander leaves (dhania leaves) 1 small bunch
Oil for cooking

For Tempering

Dried Red chillies (sabut lal mirch) 2-3
Mustard seeds (rai) ½ tsp
Oil 1 tsp


In a pan dry roast fenugreek seeds, sesame seeds and cumin seeds and grind them together in fine powder, keep aside.

In a mixer grind green coriander leaves, desiccated coconut, mustard seeds, uncooked rice, turmeric powder, green chillies and the prepared dry masala powder together with little water.

In a pan heat 4 tsp of oil and shallow fry the okras. Once the okras /ladyfingers are half done, pour in the tamarind extract and salt to taste.

Add in jaggery and the prepared paste, mix well. Let it cook over low flame, till the okras / ladyfingers are well coated with the paste and the masala turn dry. This will take another 5-7 minutes, approx.

Prepare the tempering pour over the curry and serve hot with phulkas or parathas.

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