Bendekayi kayi sasive gojju ( malenaadu style )

Ingredients 

Bendekayi ( bindi or okra) pieces—3 cups 

Oil—3 tablespoon .

Curry leaves—few 

Grated coconut—1 cups 

 Tamarind soaked in water— small lemon size

Green chillies- 2

Coriander leaves—chopped 1 tablespoon 

Jaggery powder — 1 heaped tablespoon 

White sesame ( TIL or yellu )- 1 tablespoon  dry roasted 

Mustard seeds ( sasive )—1 tablespoon 

Asafoetida—1/2 teaspoon 

Turmeric powder—1/4 teaspoon 

Jeera-1/2 teaspoon 

Salt to taste

Water

Method 

Wash and dry the bendekayi thoroughly.

Cut into small pieces as shown.

Dry roast till it splutters.

For grinding 

Take coconut grated, coriander leaves, mustard seeds, til, green chillies,  asafoetida in a mixer and grind them to a fine paste adding sufficient water.

Now  take kadai or pan and place on stove on medium heat.

Add oil and once hot add 1 teaspoon of mustard seeds, jeera, curry leaves, turmeric powder

Sauté for a while when it stops spluttering add bendekayi piece and fry for 2 minutes 

Then add tamarind juice and jaggery powder, keep stirring .

Close with a lid, let it cook for a while. 

Add salt and ground paste mix well.

Add water to adjust consistency. Let it cook for 5 to 6 minutes or till it boils.

Turn off the heat. 

Gojju is ready to eat with hot cooked rice or chapattis.