Bhendi Gajar Masala Bhaji/ Lady’s Finger Carrot Spiced Stir Fry.

“Bhendi Gajar Masala Bhaji/ Lady’s Finger Carrot Spiced Stir Fry” … bhendi is one of the most nutritional veggies that almost everybody loves when cooked to perfection … tried out a variation with inclusion of carrots along with tomato and masala powder and it just tastes awesome served as a side dish along with roti/ chapati/ parota/ poori … Yummilicious …

** Come winter and you get plenty of fresh veggies like green peas, carrot, cauliflower etc. One is just spoiled for choice and many a times you want to buy them all, so that you you can different combos of dishes and enjoy them with some hot parathas, poori, dal-chawal or any other dish. Relishing dishes steaming hot is not only the need of the day but is very healthy too especially during monsoon and winter when there is chill in air. 

** Sharing a simple upkari I prepared today on my own with bhendi (lady’s finger), gajar (carrot) and tomatoes. I added on some spiced masala which enhanced its taste and though a simple bhaji, it turned very delicious and tasted awesome served with Vatana- Pudina- Bajra Poori/ Green Peas- Mint- Pearl Millet Poori another dish I tried on my own today.

** Here is my simple recipe for “Bhendi Gajar Masala Bhaji/ Lady’s Finger Carrot Spiced Stir Fry” … my style, this one definitely tastes best with roti/ parathas/ poori ….

** Wash and wipe dry about 200 gms of bhendi/ lady’s finger/ okra. Slice off the edge portion and then slice it lengthwise into 2 if small in size or 4 if thicker in width. Now cut them horizontal to about 3 inches in length and keep them ready aside.

** Peel off the skin of one large sized gajar/ carrot and then cut it into 3 inch size horizontally and then again vertically into 4 or 6 depending upon its width. The cuttings should be similar to that of the bhendi so that you get a perfect well blended upkari.

** Wash and wipe 2 large size tomatoes and cut them lengthwise into slices similar again to the above and keep them also ready aside. Remember to cut the veggies in similar pattern so that the final outcome of the bhaji always looks beautiful.

** Heat 1 tblsp of oil (tel/ tela) in a thick bottomed kadai, when hot add in ½ tsp of mustard seeds (rai/ sasam), ¼ tsp of cumin seeds (jeera), large pinch of fenugreek seeds (methi), 5-6 curry leaves (kadipatta/ karbevu) and fry for few seconds till it crackles.

** Add in prepared and cut carrots after rinsing them well and toss it well in the oil, cover and cook on low heat till slightly cooked. Now add in bhendi, mix well, cover and cook till half done, lastly add in tomato, mix well, cover and cook for 2 minutes.

** Add in 1 tblsp of malvani masala powder and salt (namak/ meeta) to taste and mix well. Do not add in water while cooking, all the veggies have enough water in them to get cooked perfectly, just cover and cook them all together till just done.

** Note : You need to just cook these veggies say about 90% ie till just done. Do not overcook the veggies or add in water as it will turn mushy at the end and will lose on taste. This is a side dish that tastes best served simple and just cooked.

** Note : I have added store bought Malvani Masala Powder, which I find tastes great when added to dishes. In case you do not have you can add pav bhaji masala/ chole or any other masala powder or simply add dhania, jeera, garam masala, chilly powders too. 

** “Bhendi Gajar Masala Bhaji/ Lady’s Finger Carrot Spiced Stir Fry” is done and ready to be served. Tastes best served hot with roti/ parathas or poori. I served them with Vatana- Pudina- Bajra Poori/ Green Peas- Mint- Pearl Millet Poori and it tasted simply awesome.

** The following blogged post includes recipe of Vatana- Pudina- Bajra Poori/ Green Peas- Mint- Pearl Millet Poori, a dish I tried on my own today to be served along with this bhaji, do try out this lovely combo, its a great way to include veggies for all including children.