bhenDekaayi gojju

okra sidedish

I had eaten this bhenDekaayi-gojju a couple of times at my friends’ places in Bangalore and liked it a lot. Then I asked my friends Savitha and Ashwini for the recipe. Both of them gave a slightly different recipe. So I came up with my own slightly tweaked version combining those two. I like okra in most forms and so I always have some in the fridge. I make this gojju along with Rasam usually. First we have rice with the gojju and then with rasam.



  • Okra cut into bite size pieces - 1 cup
  • Grated coconut - about half cup
  • Green chillies - 2 (add more if you like spicy)
  • Tamarind - to taste
  • Mustard - half teaspoon
  • Hing/Asafoetida - a pinch
  • Turmeric - a pinch
  • Oil
  • Salt to taste


  • Fry the okra in a pan with a little oil on a low flame till it gets cooked.
  • Grind all the remaining ingredients (everything raw including mustard) to the consistency of a chutney.
  • Add this chutney to the okra and cook it for a while (till it boils once)
  • Enjoy this delicious gojju with rice/chapati/dosa.

Preparation time: 20 minutes