Ingredients

Bendekayi (bindi//ladies finger)—20 to 25 tender ones.

Fresh curd (mosaru//dahi)—2 cups or as required

Oil—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin oil)—1 teaspoon

Hing (asafoetida//ingu)—1/2 teaspoon

Curry leaves (karibevu//kadipatta)—few

Masala for grinding

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Jeera (jeerige//cumin seeds)—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Green chillies (hasiru menasina kayi)—3

Grind the above ingredients to a smooth paste by adding required amount of water.

Wash the bendekayi and dry them completely.

Chop them into thin pieces.

Heat oil pan a pan or kadai on medium flame.

Add the sasive,jeerige,hing,curry leaves and saute .

Once they stop spluttering add chopped bendekayi.

Sprinkle little salt and fry on medium flame.

Fry till it becomes soft and little crisp.

Switch off the stove.

Transfer to a bowl.

Let it cool completely.

Add in ground coconut mixture and curd and mix well.

Add little salt if needed and mix well together.

Take 1 tablespoon of ghee in a laddle,heat it on medium flame.

Add 1 teaspoon of sasive (mustard seeds),jeera (jeerige//cumin seeds)and ingu (asafoetida//hing).

When it crackles pour over mosaru gojju.

Serve mosaru gojju with rice.