Thank you all of you for your wishes, I am feeling much better now.
South Indian food was restricted to Idli-Sambar-Dosa- chutney- Rasam that was till I got married.
After marriage I learnt so many wonderful recipes from my mother-in-law, not just idli-dosa etc.. but some really nice curries, rice and Rotis.
Ajay’s family hails from Bangalore ;Iyengars settled in Karnataka for generations together (and now he is settled in Maharashtra). It’s a fine blend of Tamilian + Kannadiga cuisine, and now my addition- +Maharashtrian cuisine. So we have some very hybrid recipes cooked in our kitchen!
This is a nice recipe for Bendekay(Bhindi/Okra) Gojju; of course my mother-in-law’s recipe.
Bhindi/ okra is cooked in tamarind pulp along with jaggery and some rasam powder (Malkapudi). It thus has all three tastes; sweet, sour and spicy. This recipe is especially good when you have less amount of Bhindi and more amount of people eating it or when the Bhindi is not very fresh and you need to dress it up! J
Bendekay(Bhindi/Okra) Gojju my second entry to Asha’s RCI Karnataka.
Bendekay (Bhindi/Okra) Gojjurecipe_____________________________________________________½ kg Bhindi/okra/ Ladies finger – washed, towel dried, ends removed and chopped into small round discs.~ 1 tbsp tamarind pulp