To start making Karnataka Bendekayi Gojju/Kayirasa recipe, first take a pan and keep it heated.
Dry roast the chana dal and urad dal over medium heat until golden brown. Add dry red chilies to the pan and fry until crispy. Cool and set aside.
Grind the above roasted dal along with coconut, tamarind, jaggery in a blender to a smooth paste and keep aside.
Heat the oil in a heavy-bottomed pot over medium heat; add the mustard seeds and let them splutter.
Add dry red chilli and curry leaves and stir for few seconds.
Now add the chopped Bendekayi/Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown. Cover the pot with the lid slightly ajar. We left the lid ajar to prevent our fingers from getting sticky.
Once Bendekayi is softened and cooked; add grated Gojju masala and about 2 cups of water and cook on medium heat for about 5 minutes.
Check the Bendekayi Gojju for salt and spices and adjust according to taste. Once done, switch off the heat and transfer the Bendekai Gojju/Kayirasa recipe to a bowl and serve hot.
Karnataka Style Bendekayi Gojju/Kayirasa Pairing steamed rice, Varzakai Valois and Eli Wadam Enjoy a cozy lunch.
