Bendekayi gojju/okra in coconut curry Recipe

Cooking Directions

• STEP 1.Wash and chop the okra into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown.
• STEP 4.Add the chopped okra and cook until they become tender.
• STEP 5.In a separate bowl, mix tamarind pulp, jaggery, turmeric powder, red chili powder, and salt.
• STEP 6.Add this mixture to the cooked okra and mix well.
• STEP 7.In another pan, heat coconut oil and add grated coconut. Roast until it turns golden brown.
• STEP 8.Grind the roasted coconut into a fine paste and add it to the okra curry.
• STEP 9.Simmer the curry for a few minutes until the flavors blend well.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose tender okra for better taste and texture.
• Make sure to roast the coconut until it turns golden brown for a rich flavor.
• Adjust the spice levels according to your preference.

Storage and Serving

• Bendekayi gojju can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve hot with steamed rice or roti for a delicious meal.