Continuing with the Maharashtrian recipes, Bhendi chi bhaji and Bharli bhendi are the most made maharashtrian bhendi recipes. Bharli bhendi looks quite a bit of time to prepare compared to Bhendi bhaji and hence I cooked it when I made dinner last night. We usually have dinner by 8 so my evenings are a little hectic. So I chose Bhendi bhaji over Bharli bhendi and it's simple, easy and delicious.
Lady's finger is one of my favorite veggies since I have a lot of childhood memories attached to it. I still remember my mom sticking the chopped top of lady's finger on her nose and acting a clown to make my little brother and I laugh. My brother and I used to stick those tips all over our face and walk around the house teasing each other while mom fried the chopped lady's finger for sambar. Oh the sambar! mom makes the best lady's finger sambar for which she makes her own sambar masala. Nostalgic about good old days..
Anyway, as much as I love making lady's finger sambar, I wanted to try maharashrian style Bhendi palya/bhaji from quite some time. If this vegetable can taste so good with only few of the spices added in sambar, I wanted to see how it would taste with this whole variety of spices that has been added to goda masala. Believe me when I say it tasted wonderfully delicious! I got this recipe from Maharashtrian recipes online and have followed it exactly how it is..
Dry roast peanuts for about 5-6 minutes under low flame and let it cool completely. Once cooled, grind them to a coarse powder.
Lady's finger is one of my favorite veggies since I have a lot of childhood memories attached to it. I still remember my mom sticking the chopped top of lady's finger on her nose and acting a clown to make my little brother and I laugh. My brother and I used to stick those tips all over our face and walk around the house teasing each other while mom fried the chopped lady's finger for sambar. Oh the sambar! mom makes the best lady's finger sambar for which she makes her own sambar masala. Nostalgic about good old days..
Anyway, as much as I love making lady's finger sambar, I wanted to try maharashrian style Bhendi palya/bhaji from quite some time. If this vegetable can taste so good with only few of the spices added in sambar, I wanted to see how it would taste with this whole variety of spices that has been added to goda masala. Believe me when I say it tasted wonderfully delicious! I got this recipe from Maharashtrian recipes online and have followed it exactly how it is..
| Nutritional Information (Approx) (per serving) | |||
| Energy | 96 | Calories | |
| Fat | 6.6 | % | |
| Carbohydrates | 7.9 | % | |
| Dietary Fiber | 3.2 | % | |
| Sodium | 6.3 | mg | |
| Vitamin A | 4.7 | % | |
| Vitamin C | 25.5 | % | |
| Calcium | 7.4 | % | |
| Iron | 2.7 | % | |
| Protein | 3.8 | Grams | |
| Sugar | 2.3 | Grams | |
| Ingredients | |
| Lady's finger/Okra | 500 grams |
| Onion chopped | 1 |
| Peanuts | 1/4 cup |
| Oil | 1 tablespoon divided |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Garlic pods crushed | 4 |
| Curry leaves | a handful |
| Turmeric powder | 1/2 teaspoon |
| Goda Masala | 1 tablespoon |
| Salt | to taste |
| Amchur powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Chilli powder | 1/2 teaspoon |
| Asafoetida | a pinch |
Dry roast peanuts for about 5-6 minutes under low flame and let it cool completely. Once cooled, grind them to a coarse powder.
Wash the lady's fingers well, wipe them with a dry cloth and cut them to pieces.
Heat half tablespoon of oil in a kadai and add fry the lady's fingers till they turn soft. let the pieces be soft and cooked but not mushy.
In the same kadai, heat the rest of the oil and add mustard seeds. Once they start to splutter, add cumin seeds, Asafoetida. curry leaves and garlic.Fry for a minute and then add onion and turmeric powder.
Fry till onion turns translucent. Then add the cut lady's finger and mix well. Fry for few minutes and then add Goda masala, chilli powder, Amchur powder, coriander powder and salt. Mix well.
Add peanut powder, fry for another minute and remove from flame. Serve hot.
In the same kadai, heat the rest of the oil and add mustard seeds. Once they start to splutter, add cumin seeds, Asafoetida. curry leaves and garlic.Fry for a minute and then add onion and turmeric powder.
Fry till onion turns translucent. Then add the cut lady's finger and mix well. Fry for few minutes and then add Goda masala, chilli powder, Amchur powder, coriander powder and salt. Mix well.
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