Low Carb Aloo Bhindi

Savor the flavors of traditional Indian cuisine with a healthy twist in this Low Carb Aloo Bhindi recipe! This innovative dish swaps out classic potatoes for nutrient-packed rutabaga, creating a guilt-free alternative that's perfect for those following a low-carb lifestyle. Fresh okra (bhindi) pairs beautifully with aromatic spices like cumin, turmeric, and garam masala, while the use of mustard oil adds an authentic depth of flavor. Quick to prepare and bursting with vibrant colors, this wholesome dish is ideal as a side or a main course, served alongside low-carb flatbreads or enjoyed on its own. Whether you're looking for a diabetic-friendly meal or a flavorful low-carb option, this Low Carb Aloo Bhindi is sure to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Fresh okra (bhindi)
• 150 grams Rutabaga
• 1 medium Onion
• 1 medium Tomato
• 1 inch Ginger
• 3 large Garlic cloves
• 1 small Green chili
• 2 tablespoons Mustard oil
• 1 teaspoon Cumin seeds
• 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 Fresh coriander leaves

Directions

Step 1

Wash the okra thoroughly, pat it dry, and cut it into 1-inch pieces. Ensure the okra is completely dry to avoid sliminess.

Step 2

Peel and dice the rutabaga into small cubes roughly the size of the okra pieces.

Step 3

Finely chop the onion, tomato, ginger, garlic, and green chili. Set aside.

Step 4

Heat mustard oil in a large pan over medium heat. Once the oil is hot, add cumin seeds and allow them to splutter.

Step 5

Add chopped onions to the pan and sauté for about 3-4 minutes until they turn golden brown.

Step 6

Mix in the ginger, garlic, and green chili. Sauté for another 2 minutes until the raw smell dissipates.

Step 7

Add the chopped tomato and cook until it softens, about 3 minutes.

Step 8

Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.

Step 9

Add the diced rutabaga to the pan and stir to coat the pieces with the spice mix. Cover and cook on low heat for 10 minutes, stirring occasionally.

Step 10

Once the rutabaga is slightly tender, add the okra pieces. Mix gently to avoid breaking the okra.

Step 11

Cover and cook on low heat for about 15 minutes, stirring every few minutes to ensure even cooking and to prevent the vegetables from sticking to the pan.

Step 12

Once the okra and rutabaga are cooked through and well combined with the spices, sprinkle garam masala and give it a final stir.

Step 13

Garnish with freshly chopped coriander leaves before serving.

Step 14

Serve hot with low-carb flatbread or as a side dish.

Nutrition Facts

Serving size	(759.0g)

Amount per serving	% Daily Value*
Calories	610.9

Total Fat 34.9g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 3mg	0%
Sodium 3789.5mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 18.2g	0%
Total Sugars 28.8g
Protein 12.6g	0%

Vitamin D 0IU	0%
Calcium 411.0mg	0%
Iron 7.9mg	0%
Potassium 2003.9mg	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: 48.0%

Protein: 7.7%

Carbs: 44.3%