To start making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and stay on warmth.
On medium flame dry roast the chana dal and urad dal till golden brown. Upload the dry purple chillies to the pan and saute until crisp. Cool and stay apart.
Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a easy paste and stay it apart.
Warmth oil in a heavy backside pan over medium warmth; upload mustard seeds and make allowance it splutter.
Upload the dry purple chillies and curry leaves and provides it a stir for a couple of seconds.
Now upload the chopped Bendekayi/ Bhindi, sprinkle a little bit salt and roast till the Bendekayi turns golden brown. Duvet the pan with the lid somewhat ajar. We stay the lid ajar to stop the girl finger from getting slimy.
As soon as the Bendekayi melt and is cooked via; stir within the flooring Gojju masala, about 2 cups of of water and make allowance it to simmer on medium flame for roughly five mins.
Take a look at the salt and spices of the Bendekayi Gojju and modify to style. As soon as achieved, flip off the warmth and switch the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve scorching.
Serve Karnataka Taste Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadam for a comforting lunch.