Saturday, July 20, 2013

Bendakaya gojju/South Indian okra dish

Okra is often consumed in our home and is cooked in a variety of ways. Today I made this South Indian style dish to be eaten with rice and other accompaniments. My youngest sister and her family lived in Chennai for several years before shifting base to our city. This is an okra dish that I fell for after having it in her house. With a blend of flavours from coconut, tamarind, jaggery, sambar powder, asafoetida/hing, curry leaves, and mustard seeds, this dish is delightful! 

About 200 grams okra
Half a coconut, grated
1 medium onion, finely chopped
Half a teaspoon jaggery
A bit of tamarind extract (one can always taste and add more or less) 
About 2 teaspoons sambar powder
Salt to taste
Some chopped coriander leaves
Half a teaspoon mustard seeds
9-10 curry leaves
A pinch of hing


  1. Heat oil in a pan and fry the chopped onion till golden brown. Let it cool.
  2. Combine coconut, jaggery, the fried onion,tamarind, coriander, and sambar powder and grind in a blender.
  3. Heat oil in a pan and add the mustard, curry leaves, and the hing. Then add the ground paste.
  4. Cook for a while and then add the okra and the salt as well.
  5. Keep cooking till the okra is done.

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