Bhindi Gojju

How to Prepare

1. Wash and pat dry 2 kg of bhindi (okra). Trim the ends and cut into small pieces.
2. Heat 200 ml of oil in a large frying pan over medium heat. Add 2 tsp of mustard seeds and let them splutter.
3. Add 2 tsp of urad dal and 2 tsp of chana dal. Fry until golden brown.
4. Add 10-12 dried red chilies and fry for a minute until they release aroma.
5. Add the chopped bhindi and stir well to coat with the tempering. Cook for 10-12 minutes until bhindi softens.
6. In a separate pan, roast 100 g of grated coconut until golden brown and set aside.
7. In a grinder, blend the roasted coconut, cooked bhindi mixture
8. 200 g of tamarind pulp
9. 100 g of jaggery, and salt to taste into a coarse paste.
10. Heat 50 ml of oil in the frying pan, add the ground paste, and cook on low heat for 15-20 minutes until the mixture thickens and oil separates.
11. Cool the gojju and store in an airtight container.