Bhindi Sabzi

Bring the vibrant flavors of India to your table with this simple yet flavorful Bhindi Sabzi recipe! Perfectly spiced and packed with aromatic ingredients, this dry stir-fried okra dish highlights the earthy sweetness of fresh bhindi combined with a medley of onions, tomatoes, and warm Indian spices like turmeric, coriander, and garam masala. The step-by-step process ensures the okra stays tender and non-slimy, making it a standout vegetarian option. Ready in just 45 minutes, this healthy, gluten-free dish pairs beautifully with soft rotis, flaky parathas, or steamed rice, making it a versatile addition to your family meals or weeknight dinners.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fresh bhindi (okra)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, thinly sliced
• 1 medium tomato, chopped
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons coriander leaves, chopped

Directions

Step 1

Start by washing the bhindi (okra) thoroughly and pat them dry with a clean kitchen towel. It's important that the bhindi is completely dry to prevent them from becoming slimy during cooking.

Step 2

Trim both ends of the bhindi and chop them into 1-inch pieces.

Step 3

Heat 3 tablespoons of oil in a large pan or skillet on medium heat.

Step 4

Add 1 teaspoon of cumin seeds to the hot oil and let them splutter for a few seconds until aromatic.

Step 5

Add the thinly sliced large onion to the pan and sauté until they turn golden brown.

Step 6

Next, add the chopped medium tomato and cook for about 3-4 minutes until the tomatoes become soft and mushy.

Step 7

Add 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix well to combine the spices with the onion and tomato mixture.

Step 8

Add the chopped bhindi to the pan and stir well to coat the bhindi with the spice mixture.

Step 9

Sprinkle 1 teaspoon of salt over the bhindi and mix again.

Step 10

Cover the pan with a lid and let the bhindi cook on a low flame for about 15-20 minutes. Stir occasionally to ensure even cooking and prevent the bhindi from sticking to the bottom.

Step 11

Once the bhindi is cooked through and tender, remove the lid, add 0.5 teaspoon of garam masala, and mix well.

Step 12

Turn off the heat and garnish with 2 tablespoons of chopped coriander leaves.

Step 13

Serve hot with roti, paratha, or steamed rice.

Nutrition Facts

Serving size	(833.0g)

Amount per serving	% Daily Value*
Calories	648.2

Total Fat 44.9g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2417.1mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 22.4g	0%
Total Sugars 18.0g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 513.4mg	0%
Iron 8.0mg	0%
Potassium 2195.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 7.7%

Carbs: 34.8%