Bendakaya Bajji is a gooey stew made with Lady’s Finger from Anantapur, Andhra. This is a no Oil dish that pairs well with Ragi Sangati , a rice dish made with Finger Millet.
This is my Athamma’s signature dish and it took me many years to finally get approval from Hubby Dear not because I couldn’t make it right but I finally made an attempt to make on myself. When Athamma is with us, I always ask her to make this Bajji when we plan for Sangati.
I started making this regularly since two years ago when Athamma started making frequent visits to my SIL’s place. So now when she visits us, I make it for our breakfast and must say that this combination is surely an acquired taste.
Though I make this at least once a week, I just couldn’t take new pictures. Finally, I got Athamma to make it for me to click the pictures, even then the final picture was pending to happen much later. I am not updating or changing what I wrote many years ago, it surely makes up for a hearty laugh at my own writing!
-Updated 24th Jan 2019
The first time I heard of this dish, I mistook it for a snack! I got to know about this dish from Hubby dear. He is fond of Ragi Sangati with Bendakaya Bajji. We normally make Peanut Chutney or Endimirapakaya Pappu, for Ragi Sangati. So a dish with Bendakaya was strange to me.
Now don’t ask me why its called Bajji. My in-laws are from a strange land. They address lean person as small person and other way round (sshh..hope hubby dear doesn’t get to read this post..)
Well as every mom-in-law tries to impress the son-in-law, my mom did too. She must’ve tried out everything on earth she knows, plus she made it a point to know from my mil what my hubby dear is fond of. She was in for a surprise, she came to know that he is fond of Ragi Sangati with Bendakaya Bajji.
We wondered how on earth does a bajji goes with a Sangati. Only then we were introduced to this dish which we feel is so simple that it can’t be really so tasty. But then people have their fancies. When biryanis failed to please His Majesty, this simple bajji did.
It has to be seen to believe hubby dear’s expression, when I first presented him with a plate of Sangati with Bajji. Small price to be paid for such happiness.
Step by Step Pictures for making Bendakayya Bajji
250 gms Bendakaya
1 tsp Cumin Seeds
1 small Onion
4 pods Garlic
1 small Tomato
2 inch Tamarind
5 to 6 Dry Red Chillies
Salt to taste
Coriander leaves few
Salt to taste
Method to prepare:
Wash and cut Bendakaya to 1′ pieces. Chop onions and tomatoes.
In a pressure cooker, take all the ingredients except garlic and salt.
Add enough water and pressure cook for 3 whistles.
When the pressure falls down, drain the excess water, add crushed garlic, salt and mash it well.
Add back the water and bring to a boil to get a thick stew.
The gravy will be sticky and smooth and is served with Ragi Sangati.