okra sidedish
I had eaten this bhenDekaayi-gojju a couple of times at my friends’ places in Bangalore and liked it a lot. Then I asked my friends Savitha and Ashwini for the recipe. Both of them gave a slightly different recipe. So I came up with my own slightly tweaked version combining those two. I like okra in most forms and so I always have some in the fridge. I make this gojju along with Rasam usually. First we have rice with the gojju and then with rasam.
Ingredients
- Okra cut into bite size pieces - 1 cup
- Grated coconut - about half cup
- Green chillies - 2 (add more if you like spicy)
- Tamarind - to taste
- Mustard - half teaspoon
- Hing/Asafoetida - a pinch
- Turmeric - a pinch
- Oil
- Salt to taste
Method
- Fry the okra in a pan with a little oil on a low flame till it gets cooked.
- Grind all the remaining ingredients (everything raw including mustard) to the consistency of a chutney.
- Add this chutney to the okra and cook it for a while (till it boils once)
- Enjoy this delicious gojju with rice/chapati/dosa.
Preparation time: 20 minutes