Karnataka Style Bendekayi Gojju - Kayirasa Recipe

Step 1: To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat

Step 2: On medium flame dry roast the chana dal and urad dal until golden brown

Step 3: Add the dry red chillies to the pan and saute till crisp

Step 4: Cool and keep aside

Step 5: Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside

Step 6: Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter

Step 7: Add the dry red chillies and curry leaves and give it a stir for a few seconds

Step 8: Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown

Step 9: Cover the pan with the lid slightly ajar

Step 10: We keep the lid ajar to prevent the lady finger from getting slimy

Step 11: Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes

Step 12: Check the salt and spices of the Bendekayi Gojju and adjust to taste

Step 13: Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot

Step 14: Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval  and Elai Vadam for a comforting lunch