Bendekai Gojju

Get the ingredients ready. Soak the tamarind in 100 ml warm water for 10 minutes, then squeeze it and strain the water. Meanwhile, wash and fully dry the ladies finger, then cut it into thin slices. Chop the coriander leaves, grate the coconut and jaggery, and remove the chilli stems.

TamarindWater

Dry roast the urad dal, sesame seeds, fenugreek seeds, coriander seeds, cumin and dry red chillies in a small kadai on low flame for 2 to 3 minutes until the dal turns golden and the seeds smell roasted. Cool for a minute, then grind with the coconut, jaggery and 100 ml water to a smooth paste.

Urad Dal (split)White Sesame SeedsFenugreek SeedsCoriander SeedsCuminDry Red ChilliCoconutJaggeryWater

Heat 2 tbsp oil in a kadai on medium flame for 1 minute until hot. Add the ladies finger and 1¼ tsp salt. Fry for 8 to 10 minutes until the pieces are cooked and the sticky texture reduces, then remove them to a plate.

OilLadies FingerSalt

Heat the remaining 1 tbsp oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and let them crackle for half a minute. Add the curry leaves and asafoetida and fry for 20 seconds.

Mustard SeedsCurry leavesAsafoetida

Add the turmeric powder, red chilli powder, tamarind water, ground coconut paste, 300 ml water and 0.5 tsp salt. Mix and simmer on medium flame for 8 to 10 minutes until the gravy thickens and the raw tamarind smell goes.

Turmeric PowderRed Chilli PowderWaterSalt

Add the fried ladies finger and mix gently. Simmer on low flame for 2 to 3 minutes until the gravy coats the pieces. Add the coriander leaves and switch off the flame.

Coriander Leaves