Nov 27, 2007

Bendekai Gojju



This gojju is a traditional curry that tastes sweet (jaggery), sour (tamarind) & spicy (masala).


Ingredients:-
1 Kg bendekai, washed, dried & cut into 1.5" pieces
2 tbsp concentrated tamarind juice
2 tbsp jaggery
2 tbsp oil
1/2 tsp mustard seeds
2 tsp bengal gram/kadle bele
2 tsp black gram/udhina bele
2 tsp turmeric
1 tsp sesame
1 tsp coriander seeds/dhania
1/2 cup grated coconut
5 dry red chillies
1 tsp cumin seeds
1" Cinnamon stick
1/2 tsp fenugreek seeds/methi
1/2 tsp asafoetida
Salt to taste

Masala preparation: -
1. Heat the oil in a pan & add mustard seeds.
2. When the seeds begin to splatter, add bengal gram, black gram, coriander seeds, methi seeds, turmeric, asafoetida & red chillies & fry till for a minute or two.
3. Add sesame seeds and fry till the mixture turns brown.
4. Let the mixture cool down.
5. Grind in the mixie with coconut & little water to a fine paste. The paste should have a chutney consistency.



Gojju preparation: -
1. Heat the oil in a pan & add mustard seeds. When the seeds begin to splatter, add bengal gram, black gram & turmeric.
2. The mixture turns brown, add bendekai pieces & fry for 8-10 minutes.
3. Add salt, tamarind juice/extract, jaggery & mix well.
4. Close the pan with a lid.
5. After 5 minutes add the ground paste along with little water.
6. Bring it to boil. On a low flame cook for 10-15 minutes until the gojju thickens.


It can be served with toordal (thove) & rice, chapatis,or dosas.

8 comments:

Asha said...

YUM!! I get only frozen bendekai here!

Rina said...

The gravy seems to be so yummy. Perfect with rice and appalam

Seema said...

Nice post!! Love Gojjus.. This one is new to me though! My MIL makes so many types & each one tastier than the other.

RAKS KITCHEN said...

I like this gojju...bet it will taste great !!

easycrafts said...

I have never tries something tangy with bendaikai...thanks for sharing

Swaroopa said...

looks gr8!!.....thanx 4 sharing.... i love bendekai...

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