Bhendi Bhaji
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
7 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Sauté aromatics: Add the cumin seeds and asafoetida to the pan
- a.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.
- 4
Cook the okra: Increase the heat to medium-high
- a.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.
- 5
Add spice powders: Reduce the heat to low
- a.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.
- 6
Step 6
- a.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.
- 7
Garnish and serve: Turn off the heat
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-slimy okra is ensuring it is bone dry before chopping. Any moisture will activate its mucilage.
- 2Always cook okra in an open pan without a lid. Covering the pan traps steam, which leads to a slimy texture.
- 3Add salt only at the end of the cooking process. Adding it early causes the okra to release water and become mushy.
- 4For the best texture and flavor, use freshly roasted and coarsely crushed peanuts rather than pre-packaged peanut powder.
- 5Using a wide, heavy-bottomed pan allows the okra to cook in a single layer, promoting even cooking and reducing sliminess.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of freshly grated or desiccated coconut along with the peanuts for a coastal Maharashtrian flavor.
No Onion VersionNo Onion Version
For a simpler or Jain-friendly version, you can skip the onions. The dish will still be delicious.
Spicier BhajiSpicier Bhaji
For extra heat, add 1-2 slit green chilies along with the onions at the beginning.
With PotatoesWith Potatoes
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.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
Supports Blood Sugar Control
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.
Good Source of Vitamins
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.
Plant-Based Protein and Healthy Fats
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.
Frequently asked questions
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.