non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
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Fiber-rich Bhendi Bhaji with soft, melt-in-mouth Pao - a perfect, homestyle comfort meal!
A simple and delicious Maharashtrian stir-fry featuring tender okra cooked with crunchy peanuts and aromatic spices. This quick side dish is perfect with roti or dal rice, and the best part is, it's not slimy!
Serving size: 1 cup
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Fiber-rich Bhendi Bhaji with soft, melt-in-mouth Pao - a perfect, homestyle comfort meal!
This goan dish is perfect for lunch. With 513.33 calories and 13.18g of protein per serving, it's a high-fiber, low-phosphorus option for your meal plan.
Prepare the vegetables: Wash the okra and pat it completely dry with a kitchen towel. This is the most crucial step to prevent sliminess. Trim the ends and chop the okra into 1/2-inch thick rounds. Finely chop the onion.
Temper the spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30-45 seconds.
Sauté aromatics: Add the cumin seeds and asafoetida to the pan. Sauté for another 30 seconds until the cumin seeds are fragrant. Then, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent.
Cook the okra: Increase the heat to medium-high. Add the chopped okra to the pan. Stir-fry for 10-12 minutes, stirring gently every couple of minutes. It's important to cook without a lid to allow moisture to escape and prevent the okra from becoming slimy. Cook until the okra is tender and the stickiness has disappeared.
Add spice powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Gently mix to coat the okra evenly with the spices and cook for 1-2 minutes until the raw smell of the spices is gone.
Add finishing touches: Now, add the salt, optional sugar, and coarsely crushed roasted peanuts. Mix well and cook for another 2 minutes, allowing the flavors to meld together.
Garnish and serve: Turn off the heat. Squeeze the fresh lemon juice over the bhaji and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve hot with chapatis or as a side with dal and rice.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.