Gojju is a vegetable dish cooked in tamarind juice and jaggery with chilly powder. It is prepared usually with bitter gourd which is more popular and the dish is very similar to 'Kerala Ulli kari'. Here Ladies finger is used instead of bitter gourd.
Method of Preparation :
Fry fenugreek, cumin and sesame seeds until fenugreek turns brown. Allow to cool and grind to a powder.
Wet grind grated coconut, green chillies, mustard seeds, coriander leaves, rice and turmeric powder along with the above ground powder with sufficient water.
Wipe ladies finger in a wet towel and cut them into 1" long pieces. Heat oil and fry ladies finger on a low flame till they are well cooked. Add oil if needed while frying.
Soak the tamarind in a cup of water and extract the juice. Pour the tamarind juice in onto the cooked ladies finger. Allow it to soak and boil for 5 minutes. Put the ground mixture, salt, jaggery and mix well. Add curry leaves and allow the mixture to cook on low fire, till it becomes a semi thick liquid.
Season mustard and red chillies and add it to the Bendekaayi gojju. Serve with rice, chappati etc.
Note: Gojju can also be made using egg plant (brinjal), pumpkin, several types of gourds, or even plain onions chopped into larger pieces. In all these cases, cut them into 1 inch cube pieces, fry in a little oil and cook before pouring in the grinded mixture. There is no need to cook them in tamarind water, although tamarind water is added as usual, towards the end.