Vendakai Gojju From Karnataka

Srilatha Main Dish, South Indian Leave a Comment

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Bendekaaya gojju
I love Kripal Singh's Food Lovers TV where he spotlights older, unique, out of the way establishments mostly in Bengaluru. One of these episodes featured The New Modern Hotel (not sure of the name) in Bengaluru, and their homestyle cooking and thaali. Now, if I must choose someone to eat on my behalf, if that ever happens, I would choose Kripal. The way he experiences the food and relates the experience, the way he enjoys it - he is the BEST! The food featured was South Canara cuisine, I think it's coastal karnataka, satvik food, plenty of coconut, and jaggery, and just everything good! I fell in love with this episode, and the side dish of okra gojju that he used the pooris to dip in. Googled the recipe, and I came up with what I think is the dish featured. From my research, it's very similar to the pagarkai gojju made with a unique masala paste made of sesame seeds and coconut, in addition to the dals and red chilies. I had to make it immediately. Like the same evening. But I waited to serve it with with the pooris, along with a hodge podge thaali I made up with various leftovers, as I was craving a Woodlands style thaali. Here is the recipe!
Course Side dish, Sides
Cuisine South Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 2 cups chopped okra/vendakai/bendakai
  • 1 tbsp oil I think coconut oil would be ideal; I used avocado oil
  • curry leaves for seasoning
  • a pinch turmeric
  • 1/2 tsp Hing
Toast And Grind
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 1/2 tbsp coriander seeds/dhania
  • 6-8 red chilies chilies
  • 2 tbsp sesame seeds
  • 1/4 - 1/2 cup coconut
  • 1 small lemon sized tamarind
  • 2 tbsp/1/4 cup jaggery
  • a sprig of curry leaves optional
To Temper
  • 1 tbsp oil
  • 1 pinch Hing
  • 1 tsp Mustard seeds
Course Side dish, Sides
Cuisine South Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 2 cups chopped okra/vendakai/bendakai
  • 1 tbsp oil I think coconut oil would be ideal; I used avocado oil
  • curry leaves for seasoning
  • a pinch turmeric
  • 1/2 tsp Hing
Toast And Grind
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 1/2 tbsp coriander seeds/dhania
  • 6-8 red chilies chilies
  • 2 tbsp sesame seeds
  • 1/4 - 1/2 cup coconut
  • 1 small lemon sized tamarind
  • 2 tbsp/1/4 cup jaggery
  • a sprig of curry leaves optional
To Temper
  • 1 tbsp oil
  • 1 pinch Hing
  • 1 tsp Mustard seeds
Instructions
  1. Wash, and chop okra into circles. Heat a tsp of oil in a kadai, and fry/saute the okra. Keep the kadai open so that the okra doesn't get moist/slimy. It should be well cooked, takes about 8-10 minutes, on medium flame.
  2. While the okra is cooking, dry roast all ingredients mentioned under Toast And Grind, all except the tamarind and jaggery
  3. Grind them along with the jaggery and the tamarind, or tamarind water
  4. Add to the almost done okra now
  5. Add a bit of water, roughly 1/2 cup and let this mix boil. It should be a thick gravy, so add water carefully. Temper with mustard seeds in hot oil, along with hing and curry leaves.
  6. Enjoy with hot steaming rice, or as a side dish for puri/rotis. I fancied a thaali as served in Woodlands of Orlando, and made it up - with mangalore udipi rasam, avial, potato roast, and pooris.
Recipe Notes

This recipe can also be made with pagarkai/bitter gourd. This is our absolute favorite Mangalorean dish!

The thaali I created was inspired by Food Lovers TV episode on The New Modern Hotel in Bengaluru, hosted by Kripal Singh, and a craving for The Woodlands south Indian thaali. I served avial, this gojju, mangalore style udupi rasam (link below), potato roast, pooris and white rice.

Best cv isolation lunch (of course, with Raj).

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