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Bhendyachi Bhaji
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| Bhendyachi Bhaji |
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Information About Dish :
Bhendyachi Bhaji (Vegetable Made From Lady's Finger Vegetable) is a very famous dish not only in Kokan region but all over India and Bhendyachi Bhaji is prepared in different ways according to different regions but in Kokan region the method of making Bhendyachi Bhaji is very simple and generally this vegetable can be enjoyed for breakfast with chapati or bhakri.
Speciality :
The main feature of Bhendyachi Bhaji or Vegetable Made From Lady's Finger Vegetable is the flavor of this vegetable. In Kokan, to enhance the taste of the vegetable, green chillies and finely spun wet coconut, which are used in the vegetable, so the taste of the vegetable is slightly spicy due to the green chillies and slightly sweet and savory due to the wet coconut.
Ingredients :
1) Oil
2) Five To Six Curry Leaves
3) Four To Five Green Chillies Divided Into Two To Three Parts
4) Two To Three Finely Chopped Onions
5) Four To Five Kokum
6) Turmeric
7) Half A Kilogram Of Bhendyachi Bhaji Or Lady's Finger Vegetable
8) Salt
9) Half A Bowl Of Finely Spun Wet Coconut
Procedure :
1) To prepare Bhendyachi Bhaji or Vegetable Made From Lady's Finger Vegetable, first wash half a kilo of Bhendyachi Bhaji with water and then one by one wipe all these vegetable well with the help of a napkin.
2) After cleaning the Bhendyachi Bhaji well, cut all the vegetable stalks one by one with the help of a fork or knife and chop the vegetable finely. Then turn on the gas, place a pan on it, by keeping the gas to a medium flame add four to five tablespoons of oil to the pan and once the oil is well heated, add this finely chopped lady's finger vegetable. Fry all these vegetable in oil for seven to eight minutes until they turn a nice reddish brown color. After a little steam from the vegetables, add four to five kokums and add little salt to taste (as you want to add salt later, add a little coarse salt this time, so that it mixes well with the lady's finger vegetables. ) and again fry the vegetables with a spoon until they turn red. To check whether the bhendyachi bhaji is cooked well or not press it with a spoon to see if it has become soft or not. If the vegetable gets soften then switch off the gas and carefully remove all these vegetables in a plate.
3) Then turn on the gas and place the same pan on it, put the gas on a medium flame and add two to three spoons of oil in it, once the oil is well heated, put the gas on low flame and add five to six curry leaves and four to five green chillies divied into two to three parts. As the oil is hot, the curry leaves and chillies will fry properly in the oil and it will waft the light aroma of the curry leaves and the spicy taste of the chillies.
4) Then add two to three finely chopped onions. Turn the gas to medium flame and fry the onion till it turns red. After the onion turns red in the oil, add a pinch of turmeric in it. Immediately after this, add the bhendyachi bhaji removed from the plate to this bursting. Then add salt approximately as per taste because earlier while frying the bhendyachi bhaji in oil we added some salt to it, so add salt to the vegetable approximately. Then fry the lady's finger vegetables or bhendyachi bhaji well with a spoon and put the gas on low flame and keep it covered so that the flavor of curry leaves, chillies, onion, turmeric and salt in the bhendyachi bhaji will mixed well. As Bhendyachi Bhaji does not take much time to cook as the vegetables are pre-cooked.
5) After four to five minutes, remove the lid from the pan, a very nice aroma will waft from the Bhendyachi Bhaji. Then add half a bowl of finely spun wet coconut and saute the vegetables properly and switch off the gas after one to two minutes. In this way, in ten to fifteen minutes, slightly yellow due to turmeric, slightly spicy due to chillies and lightly sweetened by the sweetness of wet coconut hot Bhendyachi Bhaji will be ready to be eaten with bhakari or chapati.
Taste :
Spicy Due To Green Chillies And Tasty Due To Wet Coconut