ಬೆಂಡೇಕಾಯಿ ಗೊಜ್ಜು – Bendekaayi Gojju

Having time to cook is a great luxury when you have a full time job, and travel a lot. I enjoy cooking very much. However, time is a big constraint. So, I always try to manage to make some changes to the elaborate cooking we have in our Indian foods. Some, quick and easy recipes always helps.

So, if you want to prepare authentic madhwa ಬೆಂಡೇಕಾಯಿ ಗೊಜ್ಜು  – Bendekaayi Gojju, it is quite time consuming. Especially, the frying and grinding. So, I came up with a quick recipe which actually tasted exactly like the authentic version.

Authentic Gojju is posted here:

Bhendekayi_Gojju

Ingredients:

  • 1 frozen  box Lady’s Finger
  • Tamarind paste one big spoon
  • Tomato Paste one big spoon
  • 3 tsp Huli or Sambar Powder
  • 6 tsp Jaggery
  • 1 tsp mustard seeds
  • 1 tsp methi seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves
  • 2 tsp Maida

Method:

  • Thaw the Lady’s finger and microwave until soft.
  • Next, in a thick pan, add oil. When it is hot, add mustard seeds, methi seeds, hing, curry leaves, and haldi. If using fresh Lady’s finger fry them now until soft.
  • Add the cooked frozen Lady’s finger
  • In a bowl, mix the tamarind, tomato paste along with maida. Make sure there are no lumps.
  • Add this paste to the pan.
  • Also add the Huli Powder, jaggery, salt.
  • Let it boil for 7-8 minutes.
  • The gojju becomes quite thick at this point.
  • Serve with Rice and Rasam.

Bhendekayi_Gojju

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5 responses to this post.

  1. Posted by Canchi Ravi on March 1, 2013 at 12:55 am

    Nice recipe! Mouth watering!

    Reply

  2. Thank you for this cookery, which I haven’t tried it so far, after making this item,
    and tasting it, I let you know how it is delicious or not.

    S.Shanthi

    Reply

  3. Posted by Bhavana on March 1, 2013 at 6:04 am

    Meera,
    Thanks for making this delicious gojju easy. But, instead of maida better to use Besan flour or soya flour.
    At my home, we have stopped bringing maida flour and also avoid using maidamade products, after knowing how it is made.
    We can have a glance here – http://en.wikipedia.org/wiki/Maida_flour

    Reply

    • Posted by meeraghu on March 1, 2013 at 8:09 am

      Thanks for the suggestion, Bhavana. Yes, Maida in general is bad, and I do avoid it. However, here it was just tsp. So, no major health risk. :)

      Reply

  4. Posted by Ramya on October 2, 2014 at 9:59 am

    Madhwas prepare Chitranna with pepper, jeera etc., during chaturmasa. Can you please give other ingredients for this chitranna ?

    Reply

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