The Sour and Spicy Bendekayi Gojju ( a hot and sour Okra)

I am posting yet another recipe from Karnataka and obviously taught by my MIL . Now 'S' being a Kannadiga loves it and will over eat the minute he realises it's something spicy and tangy. So when I told him I am making Gojju for the lunch, he was all set to come for it which he normally avoids in this heat.

Coming to the preparation, the header of the recipe itself explains that the dish is spicy and sour.To my understanding the Gojjus can be prepared in two ways, the first being the sour and spicy and the other version is slightly sweet and sour. Basically the Gojju could be sweet /spicy but it has to be very sour. The word Gojju means a sauce...a spicy tamarind sauce, this explains why the Gojju has to be sour.

This particular preparation demands for the 'Palya pudi' (masala for vegetables) which is readily available in a kannadiga's kitchen. If the Palya pudi is already made and vegetable chopped, it takes no time to make this Gojju. This particular Gojju can also be made using baingan (egg plant). It tastes best when served with hot rice and ghee.

Ingredients

For Palya Pudi

1/2 cup guntur chilli

1 1/2 cup bedagi chilli

1/2 cup coriander seeds

1/2 cup bengal gram (chana dal)

1/2 cup split bengal gram (urad dal)

2 cloves

4 big sticks of cinnamon (dalchini)

1 cup grated dry coconut

2 tsp oil

Method of making Palya Pudi

• Heat 2 tsp oil and add cloves and cinnamon followed by both the dals. Roast them to a nice pink colour/ till they release an aroma.
• Add the coriander seeds and roast till they are nicely crisp, now add chillies and coconut and roast for a few more minutes. Switch off the flame and keep turning the ingredients with a spoon for another minute.
• While roasting be careful that no ingredient gets burnt in this process.

Ingredients For Bendekayi Gojju

1/2 kg of Okra ( washed and wiped dry)

5-6 tbsp tamarind pulp

4-5 tbsp Palya pudi

1 tsp turmeric pwd

1 1/2 - 2 tsp rice powder

few curry leaves ( optional)

2 dry red chillies

a pinch of asafoetida(hing) - optional

oil for cooking

1 tsp mustsrd seeds

salt to taste

Method of cooking Bendekayi Gojju

• Heat oil add mustard seeds, followed by turmeric and bendekayi (Okra). Mix and add salt and tamerind pulp and cook till half done.
• Add Palya pudi, rice powder and mix properly. Add about 1 1/2 - 2 cups of water and bring to a boil. Rice pwd helps bring a consistency of a gravy.
• Cook till done, if required add more water if the gravy becomes too thick.
• In a small pan heat a spoon of oil and add curry leaves, a pinch of asafoetida and 2 red chillies and pour this tempering over the gravy.Serve the Gojju with hot rice.

This is my entry to RCI Udupi & Mangalore , hosted by Sia of Monsoon Spice. This event has been originally started by Lakshmi of Veggiecuisine .