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A simple yet delicious Maharashtrian okra stir-fry, cooked with minimal spices to let the vegetable shine. This quick and easy side dish is a staple in Marathi households, perfect with roti or dal rice.
For 4 servings
Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy bhaji. Trim the top and tail, then chop into 1/2-inch thick rounds.
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter completely, about 30-45 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 15 seconds until fragrant.
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the chopped okra to the pan. Stir gently to coat with the oil and onions. Increase the heat to medium-high and cook uncovered for 8-10 minutes, stirring occasionally. Continue cooking until the okra is tender and the sliminess has disappeared.
Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Mix gently to coat the okra without breaking it. Cook for 1-2 minutes until the raw smell of the spices is gone.
Finally, add the salt and optional sugar, and give it a final mix. Turn off the heat. Stir in the fresh lemon juice, then garnish with grated coconut and chopped coriander leaves. Serve hot.
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A simple yet delicious Maharashtrian okra stir-fry, cooked with minimal spices to let the vegetable shine. This quick and easy side dish is a staple in Marathi households, perfect with roti or dal rice.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 189.97 calories per serving with 3.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the coconut for a delightful crunch and nutty flavor.
Substitute lemon juice with 1/2 teaspoon of amchur (dry mango powder). Add it along with the other powdered spices in step 5.
For a quicker or Jain-friendly version, you can skip the onions. The dish will still be delicious with the simple tempering.
Add one small, finely diced potato along with the onions and cook until it's almost tender before adding the okra. You may need to add a splash of water and cover briefly to cook the potato.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
This dish provides a good amount of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is essential for blood clotting and bone health.
The fiber in okra can help reduce bad cholesterol levels. Additionally, the dish is low in saturated fat and contains beneficial compounds from spices like turmeric, contributing to overall cardiovascular wellness.
The key is moisture control. First, wash and pat the okra completely dry before chopping. Second, cook it in an open pan without a lid to allow moisture to evaporate. Third, add salt and acidic ingredients like lemon juice only at the end of the cooking process.
Yes, absolutely. While Goda Masala gives it an authentic Maharashtrian flavor, you can substitute it with an equal amount of garam masala. The taste will be slightly different but still delicious.
Yes, it's a very healthy side dish. Okra is rich in fiber, vitamins C and K, and antioxidants. This recipe uses minimal oil and focuses on fresh ingredients, making it a nutritious addition to any meal.
One serving (approximately 150g) of Bhendichi Bhaji contains around 120-140 calories. The exact count depends on the amount of oil and coconut used.
Store leftover Bhendichi Bhaji 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.