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Bhaji (Stir-fried Green Vegetables) (भाजी)

About Bhaji (Stir-fried Green Vegetables) (भाजी)

Bhaji, a staple in Nepali cuisine, refers to a variety of stir-fried green leafy vegetables. It's a simple, nutritious, and everyday dish, often served as a side with rice, dal (lentil soup), and other curries. Different types of greens are used, varying by season and availability, making it a diverse and adaptable dish.

Picture of Bhaji (Stir-fried Green Vegetables)

History

The history of Bhaji in Nepal is deeply intertwined with the country's agricultural practices and the traditional reliance on locally grown, seasonal vegetables. As an agrarian society, Nepal has always had access to a wide array of leafy greens. The practice of stir-frying these greens likely evolved as a way to quickly cook them while preserving their nutrients and flavor. It is a very basic cooking style that was a necessity for Nepali household cooking for a long time. Bhaji is a testament to the Nepali way of life, emphasizing the utilization of readily available, fresh, and nutritious ingredients. It wasn't necessarily a dish that arose from a royal kitchen or was linked to festivals, but it is a consistent and essential part of the Nepali home meal.

Fact 1

Bhaji is a versatile dish, with variations depending on the type of greens used.

How to prepare?

green leafy vegetable (spinach, mustard greens, or fenugreek leaves) - 500gvegetable oil or ghee - 2 tablespoonsgarlic, minced - 2 clovesginger, minced - 1 teaspoongreen chili, chopped (optional) - 1-2turmeric powder - 1/2 teaspoonsalt - to tasteonion (optional) - 1 medium sized, chopped

Learn step by step to prepare Bhaji (Stir-fried Green Vegetables)

  • 1
    Wash the green leafy vegetable thoroughly and chop it coarsely.
  • 2
    Heat oil or ghee in a pan or wok over medium heat.
  • 3
    Add minced garlic and ginger to the pan and sauté for a few seconds until fragrant.
  • 4
    If using, add chopped green chilies and onions to the pan and sauté until the onions turn light golden
  • 5
    Add turmeric powder and stir it for 30 seconds.
  • 6
    Add the chopped green vegetables to the pan.
  • 7
    Stir-fry the vegetables over medium-high heat until they wilt and soften. This should take around 5-10 minutes.
  • 8
    Add salt to taste and mix well.
  • 9
    Continue to stir-fry for another 2-3 minutes until the vegetables are completely cooked and have slightly reduced in size.
  • 10
    Serve hot as a side dish with rice, dal, or other curries.
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