Easy Okra Gojju With Coconut Recipe
The term ‘Gojju’ refers to a traditional tangy preparation using a myriad of vegetables, with tamarind providing the tang with added spicing.
A much loved combo of ‘chutney-gojju’ is a south Indian traditional comfort meal served with steaming hot rice. A variety of wholesome, spicy chutneys such as split yellow peas chutney (chana dal chutney), split black gram chutney (urad dal chutney), ridge gourd chutney, are prepared as a main part of the meal and not just as accompaniments such as coconut chutney. In addition to this, a tangy, spicy, sweet ‘gojju’ is served.
While the Pineapple Gojju which is a traditional much loved recipe calls for fresh spices to be roasted and ground to a paste with coconut, this Easy Okra Gojju with coconut recipe is an even easier breeze yet no less delicious.
okra – 1 pack ( 175g) chopped to 1/2 an inch size pieces
fresh grated coconut – 1/2 cup
rasam powder – 1 & 1/2 tbsp
tamarind concentrate – 1/2 tsp – 1 tsp as per taste
jaggery powdered – 1/2 tsp
water as needed
salt to taste
oil – 2 tsp
mustard seeds – 1 tsp
yellow split peas – 1 tsp (chana dal)
split black gram – 1 tsp (urad dal)
asafoetida – 1/4 tsp (hing)
curry leaves – 4-5
spicy dry red chili – 1 split into 2
- okra - 1 pack (175g) chopped to ½ an inch size pieces
- fresh grated coconut - ½ cup
- rasam powder - 1 & ½ tbsp
- tamarind concentrate - ½ tsp - 1 tsp as per taste
- powdered jaggery - ½ tsp
- water as needed
- salt to taste
- for tempering>>
- oil - 2 tsp
- mustard seeds - 1 tsp
- yellow split peas - 1 tsp (chana dal)
- split black gram - 1 tsp (urad dal)
- asafoetida - ¼ tsp (hing)
- curry leaves - 4-5
- spicy dry red chili - 1 split into 2
- first, grind the fresh grated coconut with rasam powder and keep this ready.
- in a pan, heat the oil. splutter mustard seeds, add yellow split peas, split black gram, asafoetida, curry leaves, red chili and saute briefly until the dals turn golden.
- now add the chopped okra pieces. stir fry at medium to med-high heat for 2 minutes.
- once the okra develops browning, darkening at the edges, lower the heat, cover and cook until the okra is well softened.
- now add ½ cup of water, the tamarind concentrate, mix and bring this to a boil.
- now add the prepared coconut and rasam powder paste, mix it in. add additional water about 1 & ½ cups to being it to the consistency needed. generally kept thinner.
- add salt to taste, jaggery powder bring this to a good boil.
- turn off the heat. serve hot with steaming hot rice. Goes well with any chutney-rice combo as also with pongal (south indian rice and lentil based breakfast)
instead of shop bought rasam powder, home-made powder can also be used.