Low Fat Bhindi Bhujiya
Discover the deliciously healthy spin on a classic Indian side dish with this Low Fat Bhindi Bhujiya recipe! Made with tender, fresh okra (bhindi) and gently sautéed with onions, tomatoes, and aromatic spices like turmeric, coriander, and cumin, this dish is a perfect low-fat option that doesn’t compromise on flavor. By using just a touch of cooking spray or low-fat oil, this vibrant and lightly spiced stir-fry keeps the calories in check while preserving the authentic taste. A squeeze of zesty lemon juice and a garnish of fresh cilantro elevate the dish, making it an irresistible companion to warm chapati or fluffy rice. Quick and easy to prepare in under 40 minutes, this healthy okra recipe is ideal for busy weeknight dinners or for anyone seeking a guilt-free, plant-based delight.
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Ingredients
- 500 grams Fresh okra (bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 Green chili
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro (coriander leaves)
- 1 tablespoon Cooking spray or low-fat cooking oil
Directions
Step 1
Wash the fresh okra thoroughly under running water and pat dry with a kitchen towel. Ensure the okra is completely dry to prevent sliminess while cooking.
Step 2
Trim the ends of the okra and slice them into thin rounds about 1/4 inch thick.
Step 3
Peel and finely slice the onion. Dice the tomato. Slit the green chili lengthwise.
Step 4
Heat a non-stick pan over medium heat and lightly spray with cooking spray or add 1 tablespoon of low-fat cooking oil.
Step 5
Add sliced onions to the pan and sauté them until they turn golden brown, about 5 minutes.
Step 6
Add the ginger-garlic paste and slit green chili to the pan and sauté for another minute until the raw aroma disappears.
Step 7
Introduce the sliced okra to the pan, stir well, and cook over medium heat, stirring occasionally for about 10 minutes. Make sure not to cover the pan to keep the okra from becoming too soft.
Step 8
When the okra turns slightly tender, add the diced tomato, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix everything well and cook for another 10 minutes until the okra is completely cooked and the masala is well-coated.
Step 9
Turn off the heat, add lemon juice, and mix well.
Step 10
Garnish with freshly chopped cilantro and serve hot as a side dish with chapati or rice.
Nutrition Facts
| Serving size | (873.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 366.4 |
| Total Fat 5.5g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2998.3mg | 0% |
| Total Carbohydrate 76.1g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 28.5g | |
| Protein 14.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 505.3mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2242.6mg | 0% |
Source of Calories