Low Carb Bhindi Bhujiya

Elevate your weeknight meals with this Low Carb Bhindi Bhujiya, a flavorful, keto-friendly twist on the classic Indian stir-fry. Crafted from tender fresh okra and vibrant spices like turmeric, coriander, and cumin, this dish is packed with bold flavors while keeping the carbs to a minimum. A quick sauté of onions, tomatoes, and ginger-garlic paste creates a savory base, enhanced by the heat of green chili and finished with a zesty splash of lemon juice. Perfect as a side dish or a light main, this one-pan recipe is ready in just 45 minutes, making it an ideal choice for busy lifestyles. Garnished with fresh cilantro, this nutritious dish is a low-carb delight that pairs wonderfully with grilled meats or a simple raita for a wholesome, satisfying meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Fresh okra (bhindi)
• 1 medium, finely sliced Onion
• 1 medium, chopped Tomato
• 1 tablespoon Ginger-garlic paste
• 1 finely chopped Green chili
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon or to taste Salt
• 3 tablespoons Cooking oil
• 2 tablespoons, chopped Fresh cilantro leaves
• 1 teaspoon Lemon juice

Directions

Step 1

Wash the okra thoroughly under running water. Pat them dry completely using a clean kitchen towel. It's important that the okra is dry to avoid sliminess during cooking.

Step 2

Trim the edges of the okra and slice them into approximately 1-inch pieces.

Step 3

In a large skillet, heat 3 tablespoons of cooking oil over medium heat.

Step 4

Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.

Step 5

Add the finely sliced onion and sauté until they turn translucent.

Step 6

Stir in 1 tablespoon of ginger-garlic paste along with the chopped green chili. Cook for another 1 minute until the raw aroma disappears.

Step 7

Add the chopped tomato, 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of red chili powder. Mix well and cook until the tomatoes turn soft.

Step 8

Add the sliced okra and salt to taste, mixing all ingredients until the okra is well-coated with the spices.

Step 9

Reduce the heat to low and cover the skillet. Let the okra cook for about 15-20 minutes, stirring occasionally, until tender and cooked thoroughly.

Step 10

Remove the lid and increase the heat to medium-high to evaporate any excess moisture. Stir gently to avoid mushing the okra.

Step 11

Once cooked, turn off the heat and sprinkle 1 teaspoon of lemon juice over the bhindi bhujiya.

Step 12

Garnish with 2 tablespoons of chopped fresh cilantro leaves and serve hot.

Nutrition Facts

Serving size	(890.4g)

Amount per serving	% Daily Value*
Calories	708.9

Total Fat 45.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2422.4mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 22.2g	0%
Total Sugars 26.2g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 527.2mg	0%
Iron 8.3mg	0%
Potassium 2272.3mg	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: 53.1%

Protein: 7.8%

Carbs: 39.1%