Bendekayi Gojju 2 - Okra Curry

We've moved again! Just when we were all nicely settled in Bangalore. This time to Madras. While moving back to India, we never thought beyond Bangalore. So moving to another city required a major adjustment in thinking. I am glad though, that is it close enough to Bangalore and family. And hey, wherever life takes us, right? So, another round of settling in happening - find school for M, find domestic help, figure out what is where, how things work etc. A nice park, some good restaurants and many grocers close to where we stay. Still exploring the area though. The weather takes some getting used to but overall, it has been alright so far.

Cooking has been basic, easy stuff for the most part. This curry is a tangier version of the bendekayi gojju, a spicy curry made with okra.

Okra Curry


Okra - 1/2 kg (chopped)
Tamarind concentrate - 1/2 tsp
Jaggery - to taste
Salt to taste

To grind:
Coconut shreds - 1/2 cup
Green chilies - 1-2
Saarina Pudi or Sambar powder- 1 tsp or to taste
Raw rice - 1 tsp
Roasted sesame seeds - 1 tbsp
Asafoetida (hing)

Mustard seeds
Curry leaves


Heat oil in a kadai. Do the tadka. Add the chopped okra and fry for a few minutes. Take care to wash and dry the okra before cutting. Dilute the tamarind paste in about a 1/2 cup of water. Add this to the okra along with some salt. The tamarind water helps with the slime while infusing tanginess to the okra. Cover and cook on medium flame until the okra is cooked. Add the ground masala, jaggery and adjust the salt. Add more saaru pudi if required. Cover and cook until done.

Popular Posts