Benda Gojju is a simple Konkani dish. In konkani, byanda means Okra/ lady's finger. I found this recipe in a cook book (by Jaya V Shenoy) and was amazed at its simplicity. I had never heard of such a dish. Hence thought of trying it. It tasted very good. I am sure the yogurt lovers will love this.
- Okra/Lady's Finger, small sized- 20
- Curd/ Yogurt- 2/3 cup
- Cilantro/ Coriander leaves- 3-4 sprigs
- Green chilli- 1-2
- Oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
- Salt- To taste
Wash Okras and pat dry them completely using a cloth or paper towel. Then trim off its edges and chop it into small pieces (1.5- 2cm long).
Then heat oil in a kadai and then add mustard seeds. Once it starts spluttering, add curry leaves and then chopped okras and give a good stir.
Then fry it for 10 minutes or until it gets crispy and brown (till then don't add salt. Don't close it with a lid as well. This is because it makes okras slimy). Once the okras looks done, add salt and turn off the heat.
Now take a mixing bowl and add curd, chopped green chillies, cilantro and salt. Mix well. Add water as required to get the desired consistency (curd used by me was very thick). Then finally at the time of serving, mix in the fried okras n the yogurt mixture and mix well. Benda Gojju is ready!!
Serve it as a side dish to rice and any curry of your choice. I served it with rice and dalitoy. Above measurement serves two people.