Okra Gojju (Bhendaa Gojju)

I love the combination of Paej and Gojju especially during cold winter days. Gojju takes on a humble and simple avatar in Konkani preparations and are relished with Paej in my household. Ma makes many different versions of Gojjus which are super delicious.

This is a quick and easy recipe which goes well with Paej. I specially like this combination because Okra is one of most favorite vegetable. The recipe followed by my Ma is very runny in consistency. I like the semi-dry version and the addition of Yoghurt which adds a tangy flavor to the dish.

Happy Makar Sankranti! Til gool ghyaa aani goad goad bolaa!

~ Bhendaa Gojju ~
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:
Okra (sliced) - 2 cups
Yogurt (1 tbsp/ cup of Okra) - 2 tbsp
Grated Coconut [fresh or frozen] (2 tbsp/ cup of Okra) - 4 tbsp
Tamarind - 1/2 tsp
Green Chillies - 2
Rock Salt

For Seasoning -
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Oil

For Garnish -
Coriander leaves [optional] (chopped) - 3-4 strands

Method:
Slice the Okra cook with yogurt on low-to-medium flame with the lid on. This process takes approx. 15-20 minutes. Transfer to a serving bowl once the vegetable is completely cooked. In a Kolambi/ Blender, crush rock salt, green chillies, tamarind pulp and grated coconut to a coarse paste. Add enough water to rinse the blender and adjust the consistency and salt of Gojju as desired. Add this to the cooked Okra. In the same pan, heat a few tsp of oil and season with mustard seeds and curry leaves. Pour this seasoning on the cooked Okra and mix well. Garnish with chopped coriander leaves and serve warm. Gojju goes well with Paej.

Note - The addition of yogurt aids the cooking of Okra and inhibits the slime formation.