Bhendi gojju

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/4 kg - lady`s finger/bhendi
  • 1 tsp - urad dal
  • 1/4tsp - chana dal
  • 1/2 tsp - fenugreek seeds
  • A pinch of asafoetida
  • 3 - red chillies
  • Lemon size tamarind
  • Jaggery, 3/4th the size of tamarind
  • 1 cup -coconut
  • Salt to taste

How to Make Bhendi gojju

  • Cut bhendi into small pieces; take 2-3 tsp of oil. Add mustard, then add the bhendi. Fry it till bhendi gets crisp.
  • Take a pan, dry fry dal, fenugreek, dry chilli, asafoetida and grind with tamarind, jaggery, coconut and salt.
  • Add the ground mixture to bhendi with some water; allow it to boil.
  • When the vegetable turns dark in colour, turn off the stove.
  • Serve hot with chapathis, rotis, parathas.