Bendekayi gojju (Okra gojju)


Preparation time: 20 Minutes | Cook time: 15 Minutes


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


  • 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.

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