Okra in a spicy sauce / Bendekayi Gojju / ಬೆಂಡೆಕಾಯಿ ಗೊಜ್ಜು

Here is a recipe for making Gojju. I use green chillies to spice it up and add coriander leaves to give a nice color. I have used okra / bendekai , you can also use brinjal, kohl rabi, spring onions, chayote squash to make this gojju.

Servings: This recipe makes about 2 quarts/2 litres of Gojju (6 - 8 servings)

Ingredients:

½ kg or 1 pound /Lady's Finger / Okra / ಬೆಂಡೆಕಾಯಿ
Salt / ಉಪ್ಪು to taste
½ tsp Turmeric /ಅರಿಶಿನ
1 tbsp Tamarind paste /ಹುಣಿಸೇಹಣ್ಣು ರಸ

Masala to be ground / ಮಸಾಲೆ ತಿರುವಿಕೊಳ್ಳಿ
3 tbsp Chana Dal / ಕಡಲೆಬೇಳೆ (dry roast)
1 tbsp Urad Dal / ಉದ್ದಿನಬೇಳೆ (dry roast)
1 tbsp Sesame seeds / ಬಿಳಿ ಎಳ್ಳು (dry roast)
5-7 Green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ (dry roast)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
1/2 cup Grated Coconut /ಕಾಯಿ ತುರಿ / ಕೊಬ್ಬರಿ
small piece Jaggery /ಬೆಲ್ಲ OR 1 tbsp sugar /ಸಕ್ಕರೆ

Seasoning / ಒಗ್ಗರಣೆ
2 tbsp Oil / ಎಣ್ಣೆ, Mustard seeds /ಸಾಸಿವೆ, Asafoetida/ Hing / ಇಂಗು, Dry red Chilli / ವಣ ಮೆಣಸಿನಕಾಯಿ

Method:

Wash the okra and wipe it dry. Cut them into half inch pieces.

Take a thick bottom pan, add 2 tbsp oil, when it heats up add hing, mustard seeds and dry red chillies. Your seasoning is ready. Now add cut okra pieces to this and stir fry it. Keep the heat on medium. Continuously stir the okra. Add more oil as needed. After 2 minutes add salt, turmeric and tamarind paste. The tamarind helps remove all the gooeyness. Add about half cup water, this helps okra cook faster. Stir for 10-15 minutes or till the okra is done.

In the meantime, take a small pan add chana dal, urad dal, sesame seeds and cut green chillies. Dry roast them for 5 minutes or till you get a nice aroma. Transfer into a blender. Along with this add grated coconut, coriander leaves, jaggery or sugar and grind it into a paste with enough water. Then pour this paste into the cooked okra.

You can add more water to make it into desired consistency. Stir and bring it to a boil. Switch off the stove. Gojju is ready. You can serve this with rice and rasam, chapathi.

Another way to make Gojju with different spices

Hayagreeva / ಹಯಗ್ರೀವ

Hayagreeva is a sweet dish from Karnataka. It is a Madhwas recipe made as prasad to Lord Hayavadana. It is an easy recipe to make.

Servings: This recipe makes about 6 - 8 servings.

Ingredients:

1 cup Chana dal / kadale bele /ಕಡಲೆ ಬೆಳೆ
¾ cup Jaggery/ ಬೆಲ್ಲ (grated/powdered)
¼ cup fresh grated coconut /ಕಾಯಿ ತುರಿ
3 tbsp ghee /ತುಪ್ಪ
1tsp of cardamom powder /ಏಲಕ್ಕಿಪುಡಿ
Raisins and Cashewnuts / ದ್ರಾಕ್ಷಿ + ಗೋಡಂಬಿ

Method:

First step is to cook the chana dal. You can cook in a pressure cooker or on stove top. For cooking in pressure cooker, use 1:1 measure dal and water.So for 1 cup of chana dal add 1 cup of water and cook for 3 whistles and switch it off. The dal should be just cooked, it should not be mushy. So use as little water as possible. Once dal is cooked, drain the water from the dal.

Using 1 tbsp ghee , fry raisins and cashews and keep it aside. In a thick bottom pan add the grated jaggery and half cup water and keep it on medium flame. let the jaggery dissolve and the mixture thickens a bit. Add 2 tbsp ghee, grated coconut, cashews, raisins and cardamom powder and cook for 5 minutes. Now add the cooked dal and mix well. Cook for another 5 minutes or until all moisture evaporates. Hayagreeva is ready to be served.

Chayote Squash in a spicy sauce / Seeme Badanekayi Gojju / ಸೀಮೆ ಬದನೆಕಾಯಿ ಗೊಜ್ಜು

Gojju is a mixture of vegetables in a spicy, tangy, sweet sauce. We can make gojju with many vegetables - Brinjal(EggPlant), Lady's finger (Okra), Chayote squash, Spring onions,Sweet Pumpkin, Kohl rabi.It is usually a side dish in the meal. There are 2 ways to spice it, using green chillies or dry red chillies. Here is the recipe with red chillies.I have used Chayote squash (seeme badane kaayi).

Chayote / Chow Chow (Image source Wikipedia)

Servings: This recipe makes about 2 quarts/2 litres of Gojju (6 - 8 servings)

Ingredients:

2 big Chayote Squash / ಸೀಮೆ ಬದನೆಕಾಯಿ ( 2 cups cut pieces)
Salt / ಉಪ್ಪು to taste
½ tsp Turmeric /ಅರಿಶಿನ
1 tbsp Tamarind paste /ಹುಣಿಸೇಹಣ್ಣು ರಸ

Masala to be ground / ಮಸಾಲೆ ತಿರುವಿಕೊಳ್ಳಿ
3 tbsp Chana Dal / ಕಡಲೆಬೇಳೆ (dry roast)
1 tsp fenugreek seeds/ ಮೆಂತ್ಯ (dry roast)
3- 5 dry red chillies / ವಣ ಮೆಣಸಿನಕಾಯಿ (dry roast)
1/2 cup Grated Coconut /ಕಾಯಿ ತುರಿ / ಕೊಬ್ಬರಿ
small piece Jaggery /ಬೆಲ್ಲ OR 1 tbsp sugar /ಸಕ್ಕರೆ

Seasoning / ಒಗ್ಗರಣೆ
Oil / ಎಣ್ಣೆ
Mustard seeds /ಸಾಸಿವೆ
Asafoetida/ Hing / ಇಂಗು
Dry red Chilli / ವಣ ಮೆಣಸಿನಕಾಯಿ

Method:

Peel and cut the chayote squash into small pieces. Transfer the pieces into a 2 quart or bigger vessel, add some water and cook on stove top. When the squash is almost cooked add salt, turmeric powder and tamarind paste.

In the mean time, in another small pan dry roast chana dal, fenugreek and red chillies till you get the aroma from them, about 3-5 minutes. Along with this add grated coconut, jaggery or sugar and grind it into a paste with water. Then pour this paste into the cooked squash. You can add water and make it into desired consistency. Stir it and bring it to a boil. Switch off the stove. In another pan pour oil, add hing , mustard seeds and dry red chillies. Pour this seasoning into the gravy. Gojju is ready. You can serve this with rice, chapathi, dosa.

Another way to make Gojju with different spices

Coconut Burfi / Kobbari Mithai / ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ

Coconut Burfi or Kobri Mithai is one of the commonly made sweets at my home. Recipe is easy and fast to make.

Servings: This recipe makes about 12-15 pieces of burfi.

Ingredients:

1 cup Fresh grated cocononut /ಕಾಯಿ ತುರಿ
3/4 cup sugar / ಸಕ್ಕರೆ
2 tbsp milk / cream / ಕೆನೆ
1 tsp ghee to grease the tray / ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆ
a pinch of cardamom powder / ಎಲ್ಲಕ್ಕಿ ಪುಡಿ
food color (optional) / ಬಣ್ಣ

Method:

Mix grated coconut, sugar and milk/cream in a bowl. keep it aside for 15-20 minutes.Keep ready a plate/tray greased with ghee to pour the cooked mixture in the end.

Take the coconut mixture in a thick bottomed pan, preferably a non stick one. Keep it on medium flame and keep stirring the mixture. After a while the sugar melts and the whole mixture becomes a thick and forms a single mass. This will take about 15-20 minutes. Now add cardamom powder.Once the mixture leaves the sides of the pan, switch off the stove. Pour it immediately into the greased tray. Pat the tray once or twice to spread the mixture uniformly. Let it cool for about 15 minutes. Using a knife cut the burfi into desired shape. Allow it cool completely before taking out the pieces. Coconut burfi is ready.

If you like your burfi to be colorful, you can add some food color to the mixture while cooking. I prefer the natural white color.

As this recipe does not use any water, burfi stays fresh for a long time. You can keep them at room temperature for upto 2 weeks.You can keep it in the freezer for upto 6 months. Just before serving, microwave it for half a minute and it tastes fresh. This way there is always a dessert ready in hand for you and your unexpected guests :)

Thambittu / Tambittu / Rice - Jaggery laddu / ಅಕ್ಕಿ ತಂಬಿಟ್ಟು

Thambittu is a traditional kannada sweet. It is made for Naga Panchami, Krishna Janmashtami, Mangala Gowri festivals.

Servings : This recipe makes about 12-15 laddus.

Ingredients:
1 cup Rice / ಅಕ್ಕಿ
½ cup water / ನೀರು
½ cup jaggery (grated/powdered) / ಬೆಲ್ಲದ ತುರಿ
4-5 tbsp fresh grated coconut / ಕಾಯಿ ತುರಿ
4 tbsp ghee / ತುಪ್ಪ
a pinch of cardamom powder / ಏಲಕ್ಕಿ ಪುಡಿ
Cashews, Raisins (optional) / ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ

Method:

Soak 1 cup rice (I used sona masoori) in water for about 2 hours. Then drain the water and spread the rice on a cloth or paper towel, leave it for about 30-45 minutes. This removes most of the water. Then put it in a blender and make a fine powder.

In a pan heat ½ cup of water, add jaggery to it. Keep stirring till it dissolves completely. Then add grated coconut, ghee, cardamom to it. When the water starts boiling add the powdered rice slowly and stir it continously to form a single uniform mixture without any lumps. Now reduce the heat , cover and cook it for 4-6 minutes. Switch off the stove.

If you are adding cashews and raisins, deep fry them in ghee and add it to this mixture. Let the mixture cool for 10 minutes, then make it into your desired shape. Grease your hands with ghee and make medium sized balls while still hot. You can also make them as patties. Store it in an air tight container, stays fresh for about a week.

I made the Tambittu for Mangala Gowri festival and used them as diyas to do aarti to Goddess Gowri.

You can also make Tambittu with wheat flour, see the recipe here.