Bendekayi Gojju /Okra in Coconut Curry(No Onion & No Garlic recipe)


I love different types of Gojju . Today i will be sharing another easy recipe.This Gojju will tickle your palates and leave you craving for more.

Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, Goa, Maharashtra, Odisha, and West Bengal and the islands of Lakshadweep ,Andaman and Nicobar.It is the most common ingredient in the south Indian Cooking. By including Coconut in your diet you can prevent obesity.It is good for your heart,  low in Glycemic index,  high in dietery fiber, boosts your energy etc..

Okra /Bhindi/Bendekayi is another  most popular vegetable . It is rich in Vitamin C,Vitamin K, Folates,Vitamin A and Fiber.

As a part of our 56th Foodiemonday Bloghop theme Coconut , my contribution is this yummy Bendekayi Gojju / Okra in Coconut curry .It can be served with steaming hot rice or phulkas. It is finger licking good.

Recipe for Bendekayi Gojju / Okra in Coconut curry:


750 Gms Bendekayi /Okra washed and slit

250 Gms Freshly grated coconut

8 Green Chillies( You can reduce if you wish to)

Handful of fresh coriander leaves chopped

1.5 Tbsp Putani / Roasted Gram

1 Lemon Size Tamrind

1.5 Tbsp Jaggery

2.5 Tsp Mustard seeds

4 Red Dry Chillies (round one)

Few Sprigs of curry leaves

1 Tsp Lemon Juice

Salt to taste


Grind Coconut,green chillies,1.5 tsp mustard seeds,roasted gram tamrind,jaggery and coriander leaves to get a smooth paste and keep it aside.

Wash and dry the okras and finely chop them.Take a heavy bottom pan and heat 2 tsp of oil. Add mustard and dry red chillies. Once you hear the crackling sound add the chopped okras and roast untill the okra turns golden brown. Add a tsp of lime juice to remove the sliminess.Once the okras turn golden brown add the ground paste and salt .Mix well. Add 2 glasses of water and allow it to simmer on medium flame for about 10 mins.

Once done Garnish with freshly grated coconut, roasted Bhindi and mustard and Curry leaves tadka.

Serve hot with Rice or Phulkas!!!



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