Bhendya Gojju/Okra in Yogurt..

This is one of the most simplest and delicious recipes that I have tried. If you are an Okra lover, then its for you to try. I have no idea why its called Gojju, coz the preparation is not like other gojjus we make in Konkani cuisine.

Just a little note, make and eat it fresh, coz if left over, it gets sour and slimy with the okra sitting in there.

Also, this is made with little tender whole okras with the stem area chopped. So try and get the tender most okras and use whole. Cut the Okra near the stem end and make a tiny slit lengthwise. The slit shld be shallow and not cut the okra into pieces.

You can either use red or green chillies for this.

There are only a few ingredients used and this is the way I made it.

In a pan, heat a tbsp of oil, add some mustard seeds and udad dal. Once the mustard seeds crackle, add the red chillies or green chillies ( I have used red chillies, 3 nos.), a pinch of hing and drop in the okra. Add very little water, just enough for the okra to cook, add salt and cook covered until the okra is done. The okra should be cooked and firm, should not break open. Once this whole thing cools down, add whipped yogurt and mix well. Serve as a side with rice and curry.

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