Recipe : Bendekai gojju (Kannada) / vendakai gojju.
Shared by : Indira Ashokshah
Dated : 22/11/2014
Ingredients required :
8 - 12 fresh lady's finger, gooseberry sized tamarind, very little jaggery ( optional) , little turmeric powder , salt as per taste.
Soak tamarind in hot water and extract juice and keep aside. Cut washed and dry vendakai into 2 Inch pieces and keep aside.
8 - 12 fresh lady's finger, gooseberry sized tamarind, very little jaggery ( optional) , little turmeric powder , salt as per taste.
Soak tamarind in hot water and extract juice and keep aside. Cut washed and dry vendakai into 2 Inch pieces and keep aside.
Dry roast and grind :
2tsp. Channel dhal ( kadala paruppu), 2 tsp urad dhal , very little fenugreek ( vendhyam), 4-5 black pepper, 5 - 6 red byadagi ( this variety is famous in Karnataka...adds good color though not very spicy) chillies. If not use usual red chillies, grated copra. Grind these to a smooth powder.
Now in a kadai take very little oil and saute vendakai for sometime. Then add tamarind juice, jaggery ( optional), required salt, turmeric powder. Add required water and let it boil till the vendakai is almost cooked. Now add the ground powder... Stir and put off the stove when the vendakai is cooked. The gojju will be in thick consistency and not watery. This is a good combination with chapathi...or with rice.
Now in a kadai take very little oil and saute vendakai for sometime. Then add tamarind juice, jaggery ( optional), required salt, turmeric powder. Add required water and let it boil till the vendakai is almost cooked. Now add the ground powder... Stir and put off the stove when the vendakai is cooked. The gojju will be in thick consistency and not watery. This is a good combination with chapathi...or with rice.
Very very useful and helpful blog.I am happy that I am trying almost all the recipes one by one.Thank you ji for this wonderful job.
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