Week 6 recipe  - Vendekkai Gojju 

Ingredients

• 250 gms bhindi
• 1 1/2 tbsps tamarind extract
• a pinch of jaggery
• salt to taste
• oil

For dry masala

• 1 tsp fenugreek seeds
• 1 tsp sesame seeds
• 1 tsp cumin seeds

For masala paste

• 10-12 coriander strands
• 1 cup coconut
• 1 tsp mustard seeds
• 1 1/2 tsp uncooked rice
• 1 tsp turmeric powder
• 3-4 green chillies

For seasoning

• 2 tsp oil
• 3 whole dry red chillies
• 1/2 tsp mustard seeds

Method

Prepare the dry masala: 

1. Dry roast all the ingredients for dry masala and grind them together into a powder.

Prepare masala paste:

1. Grind together all the ingredients for the masala paste with the powdered spices and a dash of water.

Prepare bhindi:

1. Heat 3-4 tsp of oil and start shallow frying the bhindi.
2. To the bhindi, add the tamarind extract and salt.
3. Crumble the jaggery over it and 1 1/2 tbsps of masala paste.
4. Mix well, pour in some water and cook for 5-7 mts.

Prepare seasoning:

1. In another pan, heat 2 tsp of oil, add the ingredients for seasoning and saute for about 30 seconds without burning them.
2. Pour the seasoning over the bhindi and serve hot. 

Loved it. Can use yellow mustard seeds instead of black for a stronger flavor. Fry the bhindi well and see to it that it is not slimy. Getting the right consistency, not too thick, is important so add more water if necessary.