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Wednesday, July 23, 2008

Bendekayi Mosaru Gojju / Dahi Bhindi

15 small or 2 cups chopped Ladies Fingers / Okra / Bhindi / Bendekayi
1 medium sized or 1 cup chopped Onion
2 Green Chillies
2 - 3 Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru / Dahi
Pinch of Turmeric powder
Salt to taste
1 tsp Mustard seeds (1/2 + 1/2)
1/2 tsp Cumin seeds (1/4 + 1/4)
Big pinch of Asafoetida
2 - 3 strands of Coriander leaves
3 - 4 Curry leaves
4 Buttermilk Chillies / Majjige Menasu / Baalakka
3 - 4 tsp Oil

Chop okra, onion into small pieces as shown in the picture below. Cut the green chillies into two halves.

Add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, 2-3 tsp oil in a thick bottomed vessel and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves, chopped onion and green chillies. Fry them for about 4-5 mins in medium flame until onion turns golden in colour. Add chopped ladies fingers, salt, pinch of turmeric powder and fry them for about 20 - 25 mins in medium flame. Transfer this fried okra masala to a vessel and keep it aside.

Once the fried okra masala is cooled to room temperature, add yogurt, chopped coriander leaves and mix them well.(1/2 cup of milk can be added if the yogurt is too sour.) Put buttermilk chillies and 1 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in colour. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds to the same pan. Once it starts spluttering, add pinch of asafoetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with Rice/Roti/Parata.

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