Karnataka Style Bendekayi Gojju – Kayirasa Recipe

Karnataka Style Bendekayi Gojju/Kayirasa Recipe is the Karnataka style Okra curry in a tamarind coconut gravy which is one of the popular gravy recipes made with Okra/lady’s finger. Course : Lunch Ingridients : 250 grams Bhindi (Lady Finger/Okra) , washed, pat dried and cut to pieces 1/2 cup Fresh coconut , grated 4 Dry Red Chillies 1 tablespoon White Urad Dal (Split) 1-1/2 tablespoon Chana dal (Bengal Gram Dal) , roasted Tamarind , big lemon size 1-1/2 teaspoon Jaggery 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies Curry leaves , few sprigs 1 tablespoon Oil Salt , to taste Instructions To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat.On medium flame dry roast the chana dal and urad dal until golden brown. Add the dry red chillies to the pan and saute till crisp. Cool and keep aside.Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside.Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter.Add the dry red chillies and curry leaves and give it a stir for a few seconds.Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown. Cover the pan with the lid slightly ajar. We keep the lid ajar to prevent the lady finger from getting slimy.Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes.Check the salt and spices of the Bendekayi Gojju and adjust to taste. Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot.Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval  and Elai Vadam for a comforting lunch.