Spicy Tangy Bendekaayi Gojju

Ingredients

• 500g (1.1 lb) okra, washed and chopped 500g (1.1 lb) okra, washed and chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon jaggery (or brown sugar) 1 tablespoon jaggery (or brown sugar)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add chopped tomatoes and cook until they turn soft and mushy.
4. 4.
   Add tamarind paste, jaggery, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. 5.
   Add the chopped okra and mix gently to coat them with the sauce.
6. 6.
   Cover the pan and cook on low heat for about 15-20 minutes, or until the okra is tender.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Okra — Make sure to wash and dry the okra thoroughly before chopping to remove any sliminess. Trim the ends and chop them into bite-sized pieces for even cooking.

Tips & Tricks

• To reduce the sliminess of okra, you can soak the chopped pieces in water with a splash of vinegar for 15 minutes before cooking.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of roasted peanut powder to the sauce.

Serving advice

Serve Bendekaayi Gojju hot with steamed rice or Indian bread like roti or naan. It also pairs well with yogurt or raita on the side to balance the spiciness.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian thali or on a colorful plate to enhance the visual appeal.