Food Talk  Discussion Forum

hi
my hubby likes bhindi gojju a lot
but i dont have the recepie of this
could you please help me out with this recepie
please let me know how much to use? and what to use? and how to make it?
thank you Shalini replied. Hi,
First of all, for the masala paste, Take a cup of grated coconut,!/2 cup Chana dal, Red chillies 4-5, Menthya 2 tsp, Till 1 tsp. Roast red chillies and chana dal + add menthya and till to it.Saute and remove before it colors brown and add the grated coconut to it.Mix well and grind it to a smooth paste using tamarind juice. Now the masala is ready.Add this paste and the cut bende and heate this on med flame till the mixture comes to a boil. Adding a piece of jaggery is optional to get a sweetish taste to the gojju.Ogarane add ghee, mustard seeds.
This can be used for other combo of veg like brinjal-capsicum-onion also. chaya replied. I got this recipe from karnataka receipes website. I have tried it andit is good. I am from bangalore

Ingredients: 4-6 green chillis, marble sized tamarind, grated coconut (two handfuls), two spoonfuls of Menthya (methi seeds), two spoonfuls of Jeerige (Jeera, cumin seeds), one spoonful of Sasuve' (mustard seeds), two spoonfuls of yellu (til or sesame seeds), fresh Kothumbari soppu (dhaniya/coriander leaves), a pinch of Arishina (turmeric powder), a spoon of rice (akki). A large picece of Jaggery (1-2 cubic inch), or two tablespoons of brown sugar.

In a pan, dry fry the Menthya seeds, Jeerige and Yellu. After you get the nice smell in 5 minutes, take it out and allow it to cool (the menthya seeds turn dark brown but should not turn black). Grind it in a grinder/mixer, and then wet grind it again using water with coconut, green chillis, mustard seeds, and Kothumbari soppu Akki (rice) and Arishina. Use water to make it a thick liquid.

Wipe 1/2 Kg of Bende Kaayi(Bhindi/Ladies finger/Okhra)with a wet towel. Cut them into medium sized (1 inch long) pieces. Take a pan with a table spoon of oil, fry the cut pieces in low fire. Continue to fry till they are fairly well cooked (add a little of oil if needed). Soak the tamarind (HuNise' HaNNu) in a cup of water. After 5 minutes of soaking, squeeze the tamarind thoroughly to get all the juice and then take away the remains of tamarind. Pour the tamarind water onto the cooked Bende Kaayi. Allow it to soak and boil for 5 minutes (this takes away the loLe' or soapy layer, from the okhra). Now put in the grinded mixture, add salt to taste and stir well. Also add the Jaggery (bella) and keep the mixture on low flame. Add a few curry leaves (Kari Bevina soppu) and allow the mixture to cook on low fire, till it becomes a semi thick liquid. For Oggarane' (tarka, phodni, vagar) heat a spoon of oil, and when hot add mustard. After they split add half a red chilli (broken), take it off flame and put it into the hot Gojju. Stir well.

NOTE: Instead of Bendekaayi, Badane kaayi (Baingon, egg plant) can be used. Also Seeme Badane' kaayi (a flat pear shaped greenish vegetable available in Indian and Chinese stores), Sore'kaayi (kaddu) or Sihi KumbaLa (Pumpkin), several types of amercian gourds, or even plain onions chopped into larger pieces and put into Gojju. In all these cases, it is necessary to cut them into somewhat larger (1 inch cube) pieces, fry them in a little oil and cook them before pouring in the grinded mixture. There is no need to cook them in tamarind water, although tamarind water is added as usual, towards the end.

Kavitha replied. Hi there,
This is how we make - Cut ladies fingers into small pieces.Prepare seasoning in frying pan with mustard and curryleaves in oil.Drop ladies fingers into pan , add a little salt and fry till reddish brown.Take butter milk /curds , add chopped green chillies (as per your taste), add coriander leaves and salt.Mix fried ladies fingers bits along with seasoning. Jyoti replied. hello there,
i generally make bhendi gojju in the following way:
Fry the bhendis,add tamarind juice,jaggery,salt,red chilli powder,fresh grated coconut.try it out.By the way where are you from?I am from karnataka.bye.