Low Sodium Aloo Bhindi Fry

Savor the vibrant flavors of Low Sodium Aloo Bhindi Fry, a healthier twist on the classic Indian stir-fry that’s perfect for those watching their salt intake. This flavorful dish combines tender potatoes and fresh okra, seasoned with a medley of aromatic spices like cumin, turmeric, and coriander, with a tangy touch of amchur powder for a zesty finish. Using a modest amount of salt and the richness of mustard oil, this recipe prioritizes heart-health without compromising on taste. Ginger, garlic, and green chili infuse the dish with warmth, while a garnish of fresh cilantro adds a refreshing burst of color and flavor. Ready in just 40 minutes, this low sodium, vegetarian side pairs seamlessly with warm roti or steamed rice, making it a wholesome addition to any meal.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 250 grams Fresh okra
• 2 tablespoons Oil (preferably mustard oil)
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Amchur (dried mango) powder
• 3 large, minced Garlic cloves
• 1 inch piece, grated Ginger
• 1 medium, chopped Green chili
• 2 tablespoons, chopped Fresh cilantro
• 0.25 teaspoon Salt

Directions

Step 1

Wash and dry the okra with a clean kitchen towel. Trim the tops and ends, then cut the okra into 1-inch pieces.

Step 2

Peel the potatoes and cut them into small cubes, approximately the size of the okra pieces.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and allow them to crackle for a few seconds.

Step 4

Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté for 1-2 minutes until fragrant.

Step 5

Increase the heat to medium-high and add the potato cubes to the pan. Stir well to coat them with the oil and spices.

Step 6

Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes. Mix thoroughly.

Step 7

Add the cut okra to the pan. Stir everything well. Reduce the heat to medium and allow to cook uncovered.

Step 8

Stir occasionally to prevent sticking, and cook until both potatoes and okra are tender, about 15-20 minutes.

Step 9

Once cooked, sprinkle the amchur powder and a small amount of salt over the dish, then mix to evenly distribute.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot as a side dish with roti or rice.

Nutrition Facts

Serving size	(745.0g)

Amount per serving	% Daily Value*
Calories	784.1

Total Fat 30.2g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 672.6mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 11.2g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 374.2mg	0%
Iron 11.9mg	0%
Potassium 3339.6mg	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: 32.8%

Protein: 8.9%

Carbs: 58.4%