Bhindi Gojju

INGREDIENTS

• 2 Cups Bhindi/ Lady's Finger, cut into 1" pieces
• A small piece of Tamarind, soaked previously
• 1 Tbspn Jaggery, or as per taste
• 1 Tbspn Channa Dal
• 1/2 Tbspn Urad Dal
• 1 Tspn Cumin Seeds
• 1 Tbspn Sesame Seeds
• 1 Tspn Mustard Seeds
• 1/2 Cup Coconut, grated
• 1-2 Dry Red Chilly, or as per taste
• Asafoetida
• 1-2 Sprigs Curry Leaves
• 1-2 Sprigs of Coriander Leaves
• 1 Tspn Turmeric Powder
• Oil
• Salt to taste

METHOD

• Heat a pan and add some oil. Add the cumin seeds and once they strart crackling, add the dry red chilly. Saute for half a minute and then add the channa dal and aaute till the lentils start browning a bit. Then add the urad dal. Saute for about a minute before adding the sesame seeds. Saute. Add pinch of turmeric and asfoetida. Add the curry leaves and saute till curry leaves are half way fried. Then add the grated coconut and sate for another half a minute. Switch off flame and let it cool.
• Blend the above ingredients with water to a semi-smooth paste.
• Add some oil in the pan and shallow fry the lady's finger pieces till they are crisp. This also ensure the removal of the slime.
• Once the bhindi pieces loose the slime and become crisp, add the tamarind juice. Mix weel and saute till all the juice evaporates.
• Then add the salt, turmeric and previously masala blend mix and mix well. Add around 2 cups of water and let it come to boil.
• Add in the jaggery and let it cook on a high flame for another 5-6 minutes.
• In another pan, heat oil for tempering. Add the mustard seeds and let it splutter before adding the cumin seeds, curry leaves and asafoetida. Saute a little while and add it to the now boiling gojju. Mix well and simmer for another couple of minutes.
• Bhindi Gojju is now all ready to be enjoyed with chapati or rice !!