Low Fat Bhindi Sabzi

Delight in the wholesome flavors of **Low Fat Bhindi Sabzi**, a healthy twist on the traditional Indian okra stir-fry. This vibrant, gluten-free dish combines fresh okra, caramelized onions, and juicy tomatoes with a medley of aromatic spices like turmeric, coriander, and red chili powder, all gently sautéed in just a touch of olive oil to keep it light yet flavorful. A splash of tangy lemon juice and a garnish of fresh coriander elevate this recipe to a refreshing and guilt-free side dish. Perfect for pairing with chapati, roti, or steamed rice, this quick and easy 35-minute recipe is ideal for busy weeknight dinners or healthy meal preps. Packed with bold flavors and minimal oil, this low-fat bhindi sabzi is both heart-healthy and absolutely satisfying.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Fresh Okra (Bhindi)
• 1 medium Onion
• 1 medium Tomato
• 1 small Green Chili
• 1 teaspoon Ginger
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Coriander Leaves
• 1 tablespoon Olive Oil

Directions

Step 1

Start by washing the okra thoroughly under running water. Pat them dry using a clean kitchen towel to remove all moisture, which helps reduce stickiness during cooking.

Step 2

Trim the ends of the okra and slice them into ½-inch pieces. Set aside.

Step 3

Chop the onion and tomato separately into fine pieces. Slice the green chili and grate the ginger.

Step 4

Heat one tablespoon of olive oil in a non-stick or cast-iron pan over medium heat.

Step 5

Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.

Step 6

Add the chopped onions to the pan and sauté until they turn translucent, around 3-4 minutes.

Step 7

Mix in the grated ginger and sliced green chili. Sauté for another minute until fragrant.

Step 8

Add the chopped tomatoes and cook until they soften, approximately 3-4 minutes.

Step 9

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the vegetables.

Step 10

Add the sliced okra to the pan and gently stir to distribute the spices and vegetable mixture evenly throughout the okra.

Step 11

Lower the heat to medium-low, cover the pan, and cook for about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. Avoid over-stirring to minimize breaking the okra.

Step 12

Once the okra is tender and cooked through, remove the lid and cook uncovered for another 2-3 minutes to allow any remaining moisture to evaporate and the okra to crisp slightly.

Step 13

Turn off the heat and drizzle lemon juice over the bhindi sabzi. Sprinkle fresh coriander leaves on top for garnish.

Step 14

Serve hot with chapati, roti, or rice.

Nutrition Facts

Serving size	(830.4g)

Amount per serving	% Daily Value*
Calories	440.2

Total Fat 16.8g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3587.7mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 25.8g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 510.8mg	0%
Iron 7.8mg	0%
Potassium 2157.6mg	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: 30.9%

Protein: 11.6%

Carbs: 57.4%