“Bhendi- Methi- Onion Bhaji topped with Coconut Gratings” … greens be it leaves or veggies are always good for health … here is a simple delicious stir fry side dish that can be served during meals with dal- chawal, though I must say it tastes best with poori/ roti/ parathas … Yummilicious …
** Sometimes simple bhaji/ upkari tastes so flavorful and delicious when tried on a hunch that you wonder why you never thought of it before. Had some leftover bhendi and methi leaves and just thought why not cook them together and for the first time, yes, I cooked them together with lots of onions, minimum spices and topped it with generous amount of fresh coconut gratings. Surprisingly it turned out so delicious that this one is sure to stay in my home for a long time. Off course sure to try them in in different methods too as here I have kept it minimum and flavored it with hing. The crunch of onions and slight bitter taste of methi leaves makes it that much more scrumptious and in my opinion it tastes best with poori/ roti, though you can serve it any way you prefer.
** Here is my own recipe for “Bhendi- Methi- Onion Bhaji topped with Coconut Gratings” … my style, do try it out, its healthy and tastes great ….
** Ingredients :
Bhindi (Lady’s Finger/ Okra) : 2 cups (cut to small round pieces)
Methi (Fenugreek) Leaves : 2 cups finely chopped.
Onion (Kanda/ Piyavu) : 2 large sized chopped fine.
Coconut (Soyi/ Nariyal) : ¼ cup freshly grated.
Jaggery (Goda/ Bella) Powder : 1 tsp
Salt (Namak/ Meeta) : to taste
** Tempering/ Seasoning/ Pannaka :
Mustard Seeds (Rai/ Sasam) : 1 tsp
Cumin Seeds (Jeera) : ½ tsp
Dry Red Chillies (Sukhi Mirchi/ Sukkali Mirsanga) : 6-8 cut to small pieces.
Hing (Asafoetida) Powder : ½ tsp
Turmeric (Haldi) Powder : ¼ tsp
Curry Leaves (Kadipatta/ Karbevu) : 8-10 fresh ones
Oil (Tel/ Tela) : 3 tblsp
** Wash, drain well and cut the methi leaves into small pieces and keep it aside ready.
** Wash, wipe dry, slice off the edge portion and cut the bhendi horizontally into 1/6 inch roundels and keep it ready aside.
** Peel off the skin and chop finely chop the onions and keep it ready aside.
** Heat oil (you can use any) in a thick bottomed kadai/ pan, when hot add in mustard seeds, when they crackle, lower the heat and add jeera, dry red chillies cut to small pieces, hing, turmeric, curry leaves and fry for a second or two.
** Add in finely chopped onions and fry on medium heat till they turn translucent, do not brown them, we need to keep it crunchy so be careful. Add methi leaves, bhendi pieces, mix well, cover and cook on medium heat for 2-3 minutes.
** Once again mix well, sprinkle water if necessary only and cook covered on low heat stirring in between till 90% cooked. Add salt to taste, jaggery powder and mix well. Cook covered for few more minutes till all the ingredients are cooked well.
** Finally add freshly grated coconut and mix well for 1-2 minutes. Remove from fire and keep it aside covered for 5-10 minutes for bhaji to settle well. If desired you can add in a dash of lemon juice just before serving, I have not.
** “Bhendi- Methi- Onion Bhaji topped with Coconut Gratings” is done and ready to be served. Serve it hot as side dish along with dal- chawal or poori/ roti. I served it with some mooli parathas along with spiced rice and it was in all a wonderful meal.
** All types of seasonal veggies be it bitter, sweet, or tart should be consumed by all of us to keep up on good health. Remember nature always gives us veggies and fruits that are appropriate for that particular season and one should always consume them prepared in the way family likes and for good lifestyle.
** Youngsters and children are always fussy and rebel eating that which is good for health. The packaged food has taken over so badly that we find it convenient to use them, but it will harm us in the long run and at that time sadly nothing much can be done. So introduce all veggies to children when young for their own welfare.
** Note : You can cut down on chillies if desired or if you have young children at home, however methi being bitter and addition of both onions and jaggery cuts down spice level so in my opinion it is better to add 1-2 more than how much is used regularly.
** Note : Do not cut down on addition of onions and coconut, it does take the bhaji totally to a different level making it that much more crispier and tastier. In konkani Saraswat homes we always garnish bhaji with coconut gratings and our ancestors always believed that it was a good way of promoting healthy lifestyle, I think we should follow the same.
** There are many more upkari/ bhaji included in the blog which are healthy and one must enjoy them on daily basis for good health, sharing common link below, you may browse through in leisure and try them out as and when convenient, they are all tasty ….
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