bendekai gojju

Directions

1. 1
   firstly, in a pan heat 1 tbsp oil and add 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 1 tbsp sesame, 5 dried red chilli and few curry leaves.
2. 2
   saute on low flame until the spices turn golden brown.
3. 3
   cool completely and transfer to a blender.
4. 4
   also, add ½ cup coconut and ½ cup water.
5. 5
   blend to smooth paste adding more water if required. keep aside.
6. 6
   in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 dried red chilli, pinch hing, few curry leaves.
7. 7
   add 15 okra and stir fry for 2 minutes.
8. 8
   now add 1½ cup tamarind extract, ½ tsp turmeric, 2 tbsp jaggery and 1 tsp salt.
9. 9
   mix well, cover and boil for 10 minutes or until bhindi is cooked well.
10. 10
    further, add in the prepared masala paste and mix well.
11. 11
    add ½ cup water adjusting consistency as required.
12. 12
    boil on a medium flame for 5 minutes or until the masala paste is cooked well.
13. 13
    finally, enjoy bendekayi gojju with hot steamed rice or chapathi.