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bendekayi Gojju
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Okra Curry | Bendekayi Gojju| Bendekayi Kayirasa

Curry gives you perfectly tender and smooth okra in mildly sweet and tangy coconut gravy
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Bendekayi Gojju, Bendekayi Kayirasa, Okra Curry
Servings: 2
Author: Eateries Delightful


  • 450 g okra
  • 1/2 tsp turmeric
  • 1 tsp dry mango
  • 2 tsp tamarind syrup or 1 gooseberry sized tamarind
  • 1 tbsp jaggery
  • 1/2 cup coconut
  • 1/4 tsp fenugreek
  • 2 tsp urad dal/black lentils
  • 2- 4 red chillies kashmiri red chilli(for color) and byadige chilli for spice!
  • 1 tsp cumin seeds
  • 3 tsp oil
  • salt to taste
  • water for grinding approximately 1/2 cup
  • 1 tsp mustard seeds
  • 4-5 curry leaves optional


  • wash and dry okra. chop them into 2-3 cm length pieces after discarding the ends
  • Heat 2 tsp oil in the pan, add okra, dry mango, and allow it to cook in low-medium flame for about 10 -15 mins. Add turmeric, and sprinkle salt after 5 minutes. Stir occasionally. If you stir often, the okra pieces will turn out sticky.
  • While okra is getting cooked, prepare the mixture for gravy. Heat 1 tsp oil, add urad dal/lentils, fenugreek, cumin, red chillies, and sautee until lentils turn golden.
  • In a blender, add coconut, spices mixture, tamarind, jaggery, and water. Blend until smooth.
  • Pour the gravy to a deep bottom pan. Bring it to boil along with salt.
  • Adjust the spices, and add okra.
  • Close the lid and turn off the stove.
  • Prepare the tempering with mustard seeds, and curry leaves. Heat oil add curry leaves, mustard seeds and let the mustard seeds crackle. Mix it to the gravy before serving.
  • Serve hot along with rice or roti.