Bhenda Upkari (Bhendi Bhaji/ Lady's Finger Stir Fry/ Okra Bhaji).

"Bhenda Upkari (Bhendi Bhaji/ Lady's Finger Stir Fry/ Okra Bhaji)" ... a simple- common- healthiest side dish/ bhaji prepared almost in every home throughout India ... Bhendi is available all round the year, sharing traditional recipe for simple upkari from GSB Konkani Saraswat Cuisine wherein it is cooked with minimum spices ... tastes awesome served with dalitoy- sheetHa (spiced tuvar dal- rice) during meals along with other dishes of your choice ... Yummilicious ....

** Upkari/ Bhaji/ Stir fries with veggies or leafy veggies is prepared and served almost in every GSB Konkani Saraswat home during meals. Unfortunately our community cuisine never got promoted/ recognition it deserves because not only is it kept simple flavored but is cooked to perfection ie is neither overdone nor underdone which makes it the healthiest choice for consumption for a healthy lifestyle.

** Bhenda (bhendi/ lady's finger/ okra), Alsando (yard long beans), french beans, harve kele (raw banana), surnu (yam), batato (potato), tendle (gherkins/ ivy gourd), dudde (pumpkin) are just a few veggies while the list of those that can be prepared as simple upkari/ bhaji is endless. Then there are whole pulses like kulith (horse gram), vatana (green peas), chano (bengal grams) etc. can be also cooked in similar way.

** My friends hesitate and crib to eat complaining that our style of upkari is bland as it does not include garam masala or other spices. Well, to each one their own, but most of the upkari are kept simple tempered with either mustard seeds- red chilly- curry leaves or crushed garlic- red chilies at times for some upkari thinly sliced onions are also added, which nutritionist now agree is the most healthiest way of cooking. 

** I guess it takes professionals like Doctor, Nutritionist or Ayurveda to endorse the benefits of certain dishes for all to realize that it is best to keep one dish of the meal cooked in simple way to obtain maximum benefits, be it upkari/ bhaji or a salad/ raita. I grew up relishing this as Amma insisted that we eat it and we did so and I am really thankful for that habit formed during childhood which has continued in my home to date. 

** Here is the traditional method of preparing "Bhenda Upkari (Bhendi Bhaji/ Lady's Finger Stir Fry/ Okra Bhaji)" ... which I learnt from Amma ....

** Wash, wipe dry about 300 gms of Bhenda (bhendi/ lady's finger/ okra), slice off the edge portion and cut them into roundels of about 1/2 inch in thickness and keep it aside. As you cut the bhendi there is often a sticky gel that leaps out off the cuts, keep a tissue handy to rub the knife as you progress on cutting them. 

** To prepare Upkari/ Bhaji/ Stir fry : Heat 1 tblsp oil (tel/ tela) in a thick bottomed pan/ kadai, when hot add 1 tsp mustard seeds (rai/ sasam), when they begin to splutter lower the heat, add 3-4 dry red chillies (sukki mirsanga/ sookhi mirchi) cut into small pieces, a few fresh curry leaves (kadipatta/ karbevu) and fry for a minute taking care to avoid them being burnt/ stuck to bottom of the kadai. 

** Add in prepared and kept veggie and raise the heat to medium, fry it for 2 minutes taking care as to not burn the vegetable. The initial high heat helps in sealing the water content of the bhaji within and cook to perfect. Mix well, lower heat and cook covered WITHOUT adding water stirring a few times in between until 70% done.

** Note : Addition of water while cooking bhaji/ upkari differs with different types of veggies. For Bhendi/ Lady's finger to be perfectly cooked without turning too soft and sticky, you should avoid adding water, do keep it in mind.

** Now add salt (namak/ meeat) to taste, mix well, once again cover and cook till 95% done. Always check the vegetable in between and if you find it sticking to the bottom/ getting burnt only then sprinkle just a few drops of some water and mix well very gently. However, avoid adding water or it will turn soggy, I have not added any.

** Lastly add 1-2 tblsp of freshly grated coconut (soyi/ nariyal/ tengina kayi), mix well and once again, cover and cook on low flame till done, say just for a few more minutes. Addition of coconut is optional as these days people avoid using excess coconut for health reasons, I have not added any as you see in the picture. Again, In some home upkari/ bhaji is cooked to very soft consistency, but I avoid doing so as not only are the nutrients lost in such methods but I find it loses on taste too. 

** Note : This style of cooking veggies without addition of water takes time and needs a keen observing to avoid ruining the dish, so please be careful. Again, do not pressure cook to hurry the process as then the chances are it will get overcooked. If you are new just give this method a try, in the long run you will be thankful for it. 

** "Bhenda Upkari (Bhendi Bhaji/ Lady's Finger Stir Fry/ Okra Bhaji)" is done and ready to be served. Always serve upkari/ bhaji hot during meals with dalitoy- sheetHa (spiced dal- rice) along with other dishes of your choice for best in taste. In most GSB Konkani Saraswat homes, one veggie upkari or leafy veggie upkari is always served, be it for lunch or dinner and we all love to relish it as side dish. Remember to serve within a gap of few hours lest the upkari may turn rancid due to addition of coconut. 

** There are plenty of "Upkari/ Bhaji/ Sitr Fry" be it with veggies, leafy vegetables, pulses etc. shared in the Blog, do browse through, try them and enjoy a healthy lifestyle for your family. Do make ii a habit for your children as growing up are the years when they need nutritious food the most, also the habit will then continue for generations.