Bhendyaachi Bhaaji is a delicious and simple Lady Fingers/Okra stir fry. Okra called as Bhendi in Marathi language and Bhindi in Hindi, is such a nutritious vegetable and can be cooked in many delicious ways!
You can find a huge number of different dishes made with Okra in different communities of India, depending on the particular region. Sauteed, deep fried, cooked in curds, the list is endless.
One such dish is this simple Bhendyaachi Bhaaji from Maharashtra. Sautéed in onion tomato mixture, it goes very well with chapatis or daal rice! And the stickiness of this vegetable which many a times repulses many, can be easily done away with by addiing, either lemon juice or Kokum or tomato or aamchur!
For some more such dishes, do take a look at the following recipes too….
- Chawli Chi Paale Bhaaji
- Methi Chi Bhaaji (Fenugreek Leaves Dry Vegetable)
- Shiraalyachi Bhaaji (Ridge Gourd Vegetable)
- Bhoplyaachi Bhaaji (Pumpkin Vegetable)
- Paapdi Chi Bhaaji
- Farasbichi Bhaaji (French Beans Dry Vegetable)
- Navalcoal Chi Bhaaji (Alcol/Kolhrabi Vegetable With Cowpeas)
- 500 gm Lady Fingers (Okra/Bhendi/Bhindi)
- 2 Very Large Onions
- 1 Tomato…. Chopped
- 3/4 tsp Turmeric Powder
- 3/4 tsp Red Chilli Powder…. To be adjusted as per preference
- 1 1/2 tsp Corriander Powder
- 3/4 tsp Cumin Powder
- 1/8 cup Fresh Grated Coconut…. To be adjusted as per preference
- Salt To Taste
- 2 tbs Oil
For The Tempering :
- 3 tbs Oil
- 1 tsp Mustard Seeds
- 3-4 Green Chillies…. Chopped
- To make Bhendi Chi Bhaaji, first soak the lady fingers in sufficient water for about 15 min to loosen out any dirt that might have been stuck to it.
- Rinse well twice and drain out all the water. Set aside to dry completely.
- If in a rush, just wipe the lady fingers dry with a clean kitchen towel.
- Next chop away both ends of the vegetable and discard them and further chop the lady fingers into approx 1/2″ pieces.
- Heat a pan and add 2 tbs oil to it. Add the chopped lady fingers and stir fry on medium high heat for about 8-10 min or until they are a bit soft (slightly cooked) and have changed colour.
- Transfer them to a bowl and again heat the same pan. Add oil for tempering and add the mustard seeds.
- As they splutter add the asafoetida and the green chillies.
- Next add the chopped onions and cook till translucent.
- At this stage add the chopped tomato and stir. Add in the turmeric powder as well and cook covered till the onions and tomatoes are soft.
- Add the red chilli powder, corriander and cumin powder and mix well.
- Next, add the sautéed lady fingers and salt to taste and mix well. Cover and cook for 4-5 min.
- Now, uncover and keep stirring occasionally till the lady fingers are totally cooked.
- Garnish with fresh grated coconut and give it a good stir. Cook for a minute or two and switch off the flame.
- Serve this simple, yet absolutely delicious Bhendi Chi Bhaaji with some phulkas or daal and hot steaming rice.
Note :Lady fingers are sticky when cut and to do away with the stickiness, either Lemon juice, Kokum or tomatoes need to be added to it. Secondly, cooking it uncovered for the major part too helps to do away with the stickiness entirely. Again, sauteeing the lady fingers in the beginning too helps to reduce the stickiness and at the same time makes the end product absolutely delicious!
PICTURES DEPICTING THE COOKING PROCESS….