Preparation time: 20 Minutes | Cook time: 15 Minutes
Ingredients
Bendekayi – 2 cups
Onion – 1
Ginger – ½ inch
Garlic – 3
Tomato – ½
Coriander leaves – ½ cup
Red chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Grated coconut – ¼ cup
Oil – 3 tbsp
Mustard seeds – 1 tbsp
Lemon juice – ¼ tbsp
Water – 1 cup
Salt to taste
Method
- Heat 1 tbsp of oil in a pan. Add washed and chopped bendekayi, lemon juice. Fry about 3 minutes. Takeout on to a plate. Keep it aside.( This step is to avoid stickiness of bendekayi)
- Heat oil in a pan. Add chopped onion, ginger, garlic, coriander leaves, grated coconut and fry about 1 minute. Add tomato, red chilli powder and coriander powder. Cook about 1 minute. Let it cool down then blend it to a nice paste.
- Heat oil in a pan. Add mustard seeds wait until it crackles.
- Add bendekayi, blended paste, water and salt. Mix well. Close the lid and cook about 4 minutes. Takeout to a serving bowl.
Hot Bendekayi gojju is ready to serve with Chapati or Rice.