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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!
For 4 servings
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.
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!
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 261.83 calories per serving with 6.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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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.
Add 2-3 tablespoons of freshly grated or desiccated coconut along with the peanuts for a coastal Maharashtrian flavor.
For a simpler or Jain-friendly version, you can skip the onions. The dish will still be delicious.
For extra heat, add 1-2 slit green chilies along with the onions at the beginning.
Add one small potato, finely diced, and cook it with the onions until almost tender before adding the okra. You may need to add a splash of water and cover briefly to cook the potatoes.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
The high fiber content in okra helps to slow down the absorption of sugar in the digestive tract, leading to more stable blood sugar levels.
This dish provides essential vitamins like Vitamin C, which boosts the immune system, and Vitamin K, which is crucial for bone health and blood clotting.
The addition of roasted peanuts provides a good amount of plant-based protein and monounsaturated fats, making the meal more satisfying and beneficial for heart health.
The three golden rules are: 1. Ensure the okra is completely dry before chopping. 2. Cook it in an open pan without a lid on medium-high heat. 3. Add salt and acidic ingredients like lemon juice only at the very end of cooking.
Yes, you can. While Goda Masala gives it an authentic Maharashtrian taste, you can substitute it with an equal amount of garam masala. The flavor profile will be slightly different but still delicious.
Yes, it is quite healthy. Okra is low in calories and a great source of dietary fiber, Vitamin C, and Vitamin K. The peanuts add healthy fats and protein. To make it even healthier, you can reduce the amount of oil used.
One serving of Bhendi Bhaji (approximately 1 cup or 190g) contains around 180-220 calories, depending on the amount of oil and peanuts used.
Leftover Bhendi Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat or in the microwave until warmed through.
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