Low Carb Aloo Bhindi Fry

Transform your traditional Indian favorite with this vibrant and wholesome **Low Carb Aloo Bhindi Fry**, a delicious twist on the classic dish. Perfect for those following a low-carb diet, this recipe swaps out potatoes for tender, golden zucchini cubes, beautifully paired with crispy okra (bhindi) and a medley of aromatic spices like cumin, turmeric, and garam masala. Quick and easy to prepare, this dish boasts a rich depth of flavor, thanks to its perfectly sautéed vegetables and zesty finish of fresh lemon juice and coriander. Ready in just 40 minutes, this healthy and satisfying side dish is ideal for pairing with low-carb rotis, a crisp salad, or even enjoyed on its own. Whether you're meal prepping for the week or crafting a wholesome dinner, this low-carb delight offers both nourishment and irresistible taste.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large Zucchini
• 300 grams Okra (Bhindi)
• 3 tablespoons Olive Oil
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Coriander Leaves, chopped

Directions

Step 1

Wash and pat dry the okra. Trim both ends and cut into 1-inch pieces.

Step 2

Chop the zucchini into 1-inch cubes, resembling the shape of potato cubes.

Step 3

Heat the olive oil in a large non-stick pan over medium heat.

Step 4

Add cumin seeds and let them splutter for a few seconds.

Step 5

Add the zucchini cubes to the pan and sauté for 5-7 minutes until they are slightly tender and begin to brown.

Step 6

Remove the zucchini from the pan and set aside.

Step 7

In the same pan, add the okra and cook over medium heat for 8-10 minutes, stirring occasionally, until they start to lose their stickiness and become slightly crisp.

Step 8

Return the cooked zucchini to the pan with the okra.

Step 9

Sprinkle turmeric powder, coriander powder, red chili powder, garam masala, and salt over the vegetables.

Step 10

Mix well to coat the okra and zucchini evenly with the spices.

Step 11

Sauté for another 5 minutes, allowing the spices to cook and become aromatic.

Step 12

Remove the pan from the heat. Drizzle with lemon juice and garnish with chopped fresh coriander leaves.

Step 13

Serve hot as a side dish or with low-carb roti or salad for a complete meal.

Nutrition Facts

Serving size	(625.0g)

Amount per serving	% Daily Value*
Calories	597.8

Total Fat 44.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4770.2mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 13.9g	0%
Total Sugars 22.4g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 342.4mg	0%
Iron 7.2mg	0%
Potassium 1615.8mg	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: 64.2%

Protein: 6.1%

Carbs: 29.7%