Bendekai (lady's finger) gojju

Another delicacy from sankethi households this dish is a favourite among my family. This gojju actually called kari gojju (black gojju) due to its colour tastes yummy and can be made not only with lady's finger but also the purple brinjal, heralekai (rough lime) as well.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 7


Ingredients: 

1. Lady's finger 3/4 kg
2. Oil
3. Tamarind about a lemon's size
4. Jaggery 3/4 cube
5. Water
6. Dry red chillies 3-4
7. Curry leaves
8. Mustard seeds 1 tsp
9. Grated dry coconut 1 cup

For the powder:

1. Jeera seeds 2 tbsp
2. Pepper corns 10-12
3. Dhania seeds 2 tbsp
4. Mustard seeds 1 tbsp
5. Dry red chillies (byadagi 3, guntur 5)
6. Methi seeds 1/2 tsp

Method:

1. Roast jeera seeds, pepper corns, dhania seeds, mustard seeds, methi seeds and the dry red chillies.
2. Make fine powder and keep aside. (This can me stored in refrigerator for a long time).
3. Now heat oil in a kadhai and make seasoning of dry red chillies and curry leaves.
4. Add in the cut lady's fingers and saute till the stickyness is gone. Don't burn them down but.
5. Once done add the tamarind extract, a little water and let it cook for about 3-4 minutes till all raw smell disappears.
6. Add water to the required consistency.

Serve with rice, dosa or chapathi.