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Bendekai gojju | bendekai majjige huli

Bendekai gojju | bendekai majjige huli recipe | 2 in one recipe

2 recipes using okra | ladies finger | bendekai | – bendekai gojju and bendekai majjige huLi
In this recipe I am using 1.5 lbs of okra. First we have to wash, dry with a clean towel. Then cut into ½ inch pieces. Fry it and then divide into 2 equal parts to make bendekai gojju and bendekai majjige huLi . Both recipes are very tasty and healthy as well. These dishes goes well with rotti, chapathi, rice and dosas as well.
Other bendekai/okra recipes you can try are
Bendekai huli/sambar
Bendekai gojju
Bendekai stir fry /palya

Ingredients for bendekai gojju and majjige huli:

  • 3/4 kg / 1.5 lbs bendekayi / okra
  • OR 3 to 3.5 cups of cut okra

For Majjige huLi:

  • Cooked/fried okra
  • 1 to 1.25 tsp salt or salt to taste
  • 1 to 1.5 cups of buttermilk
  • or you can mix curd and water  (vegans – please use soy curd or any non dairy yogurt)
  • few curry leaves

For masale/grinding:

  • 1 tbsp kadle bele / chana dal. ( wash and soak it in 1/4 cup water for an hour)
  • 1/2 cup fresh grated coconut
  • 1 tsp jeera/cumin seeds
  • 1/4 tsp coriander seeds
  • 2 to 4 green chilies (fry it in oil as shown before)
  • coriander leaves (little)

For seasoning:

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera / cumin seeds
  • pinch of hing
  • curd chilies or red chili pieces


For bendekayi gojju:

  • along with cooked bendekayi
  • 1/4 cup grated coconut
  • 1 cup water
  • tamarind soaked in 1/4 cup water
  • 1/2 tsp salt or salt to taste
  • pinch of turmeric powder
  • 1 to 2 tsp jaggery

For masale:

  • 1 tsp kadle bele/chana dal
  • 2 tsp uddina bele / urad dal
  • 1/8 tsp menthya /fenugreek seeds
  • 1 pinch hing
  • 1 tsp jeera/cumin seeds
  • 1.5 tsp sesame seeds
  • 5 to 6 curry leaves
  • 3 to 4 byadagi red chilis

For seasoning:

  1. 2 tsp oil
  2. pinch pf hing
  3. 1/2 tsp mustard seeds


First we will fry the bendekayi:

  1. Wash and spread this on a towel. and let it dry before we cut the bendekayi
  2. Cut the edges and cut the bendekayi to 1/2 inch or 1 inch pieces as shown here in the video
  3. Heat the 3 tsp oil in a thick bottom pan on medium heat, first fry 3 green chilies for majjige huli, remove it from the oil,
  4. Then add cut bendekayi, fry it until the okra is cooked. Make sure to stir in between.
  5. 15 to 20 minutes on medium low heat – bendekayi will be cooked well. add 1/2 tsp salt and mix it. Turn off the heat
  6. Divide into 2 parts.

Making Majjige huLi:

  1. Grind coconut, jeera, chilies, coriander seeds,and coriander leaves, soaked dal along with water to a fine consistency, add water if needed to grind
  2. Take the ground majjige huli masale in a pan, heat this on medium heat,
  3. Add a pinch of turmeric powder. or skip it if you like the majjige huli to be in white color
  4. Add curry leaves, salt, mix it well.
  5. (I have added 1 cup of water altogether, let it boil on medium low heat
  6. I have added 1.5 cups of buttermilk )
  7. Add half of the cooked bendekai to majjige huli
  8. Boil this on low heat.
  9. After 8 minutes on low heat – everything is cooked and combined well. Turn off the heat

Now to seasoning:

  1. Heat 2 tsp of oil in a ladle on medium heat.
  2. Once hot add a pinch of hing, mustard seeds, after it pops add jeera. Add broken red chilies or curd chilies . then turn off the heat.
  3. Add this seasoning to the majjige huLi

Majjige huli is ready.

To make the bendekai gojju:

  1. Heat 1/2 tsp oil in a pan on medium heat
  2. Once hot, add hing, dals,methi seeds, coriander seeds, jeera. fry it until the dals turn golden brown.
  3. Now add red chilies, curry leaves and sesame seeds. Fry it until the chilies are warm
  4. turn off the heat and add coconut, mix it well. let it cool
  5. Grind the masala without adding water first, then add water and grind it to coarse paste
  6. Now take the cooked bendekai in a pan, add ground masala,
  7. Add tamarind extract.
  8. add salt, add jaggery, add enough water. Mix it and let it cook on low heat for 6 to 8 minutes.
  9. (I have used 3/4 cup water altogether,)
  10. Add few curry leaves as well
  11. After 8 minutes of cooking on low heat, the Gojju will be ready. Turn off the heat.

For seasoning:

  1. Heat a tsp of oil in a ladle on medium heat, once hot, add hing, then mustard seeds.
  2. After it pops, turn off the heat. And add the seasoning to the gojju


Bendekai gojju and bendekai majjige huli ready.

Prepare the rice and enjoy the meal!