Karnataka Style Bendekayi Gojju - Kayirasa Recipe
A vegetarian North Karnataka recipe with bhindi (lady finger/okra) - washed, fresh coconut - grated, dry red chillies. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat
- 2
On medium flame dry roast the chana dal and urad dal until golden brown
white urad dal (split)(1 tablespoon)-/2 chana dal (bengal gram dal) - roasted(1 tablespoon) - 3
Add the dry red chillies to the pan and saute till crisp
dry red chillies(4)dry red chillies(2) - 4
Cool and keep aside
- 5
Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside
fresh coconut - grated(1/2 cup)-/2 chana dal (bengal gram dal) - roasted(1 tablespoon)tamarind - big lemon size-/2 jaggery(1 teaspoon) - 6
Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter
mustard seeds(1 teaspoon) - 7
Add the dry red chillies and curry leaves and give it a stir for a few seconds
dry red chillies(4)dry red chillies(2)curry leaves - few sprigs - 8
Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown
bhindi (lady finger/okra) - washed(250 grams)salt - to taste - 9
Cover the pan with the lid slightly ajar
- 10
We keep the lid ajar to prevent the lady finger from getting slimy
- 11
Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes
- 12
Check the salt and spices of the Bendekayi Gojju and adjust to taste
salt - to taste - 13
Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot
- 14
Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadam for a comforting lunch
Rate this recipe
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Karnataka Style Bendekayi Gojju - Kayirasa Recipe
A vegetarian North Karnataka recipe with bhindi (lady finger/okra) - washed, fresh coconut - grated, dry red chillies. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat
- 2
On medium flame dry roast the chana dal and urad dal until golden brown
white urad dal (split)(1 tablespoon)-/2 chana dal (bengal gram dal) - roasted(1 tablespoon) - 3
Add the dry red chillies to the pan and saute till crisp
dry red chillies(4)dry red chillies(2) - 4
Cool and keep aside
- 5
Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside
fresh coconut - grated(1/2 cup)-/2 chana dal (bengal gram dal) - roasted(1 tablespoon)tamarind - big lemon size-/2 jaggery(1 teaspoon) - 6
Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter
mustard seeds(1 teaspoon) - 7
Add the dry red chillies and curry leaves and give it a stir for a few seconds
dry red chillies(4)dry red chillies(2)curry leaves - few sprigs - 8
Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown
bhindi (lady finger/okra) - washed(250 grams)salt - to taste - 9
Cover the pan with the lid slightly ajar
- 10
We keep the lid ajar to prevent the lady finger from getting slimy
- 11
Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes
- 12
Check the salt and spices of the Bendekayi Gojju and adjust to taste
salt - to taste - 13
Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot
- 14
Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadam for a comforting lunch
Rate this recipe
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