Low Sodium Bhindi Bhujiya

Elevate your dinner table with this flavorful and health-conscious **Low Sodium Bhindi Bhujiya**! This traditional Indian stir-fry showcases tender slices of fresh okra infused with aromatic spices like cumin, coriander, and turmeric, all expertly balanced to deliver bold flavor without the need for excess salt. A medley of onion, tomato, garlic, and ginger forms the perfect base, while a finishing touch of fresh cilantro and a squeeze of zesty lemon juice adds a burst of freshness to every bite. Simple, wholesome, and ready in under 40 minutes, this low sodium bhindi bhujiya is a heart-healthy side dish that pairs beautifully with warm roti or steamed rice, making it an irresistible addition to your weekly rotation. Enjoy the perfect blend of crunch, spice, and nutrition in every forkful!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams fresh okra (bhindi)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 medium onion, finely sliced
• 1 large tomato, chopped
• 2 cloves garlic, finely chopped
• 0.5 teaspoon ginger, grated
• 2 tablespoons fresh cilantro leaves, chopped
• 1 medium green chili, slit lengthwise
• 1 tablespoon lemon juice

Directions

Step 1

Wash the okra thoroughly under running water and pat them dry with a clean kitchen towel. Ensure they are completely dry to avoid sliminess while cooking.

Step 2

Trim both ends of each okra and cut them into thin, equal-sized roundels, approximately 1/4-inch thick.

Step 3

Heat the vegetable oil in a wide, non-stick pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.

Step 4

Add the sliced onion to the pan and sauté until they turn translucent, about 3-4 minutes.

Step 5

Add the chopped garlic and grated ginger, and continue to sauté for an additional 1-2 minutes until the raw aroma disappears.

Step 6

Incorporate the chopped tomato and cook until they soften, about 3 minutes.

Step 7

Add the turmeric powder, coriander powder, and red chili powder to the pan. Stir well to combine the spices with the onion-tomato mixture.

Step 8

Introduce the sliced okra to the pan and mix gently until all the pieces are well-coated with the spice mixture.

Step 9

Cover the pan with a lid and cook on low heat for about 10-12 minutes, stirring occasionally. This helps the okra to cook evenly while retaining its crunch.

Step 10

Remove the lid and increase the heat to medium-high. Add the slit green chili and sauté for another 3-5 minutes, allowing the okra to slightly crisp up.

Step 11

Once the okra is cooked through and slightly crisp, remove the pan from the heat.

Step 12

Squeeze fresh lemon juice over the cooked bhindi, adjust to taste.

Step 13

Garnish with freshly chopped cilantro and serve warm as a side dish with roti or steamed rice.

Nutrition Facts

Serving size	(858.1g)

Amount per serving	% Daily Value*
Calories	505.2

Total Fat 28.9g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 62.1mg	0%
Total Carbohydrate 62.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 17.9g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 514.3mg	0%
Iron 7.6mg	0%
Potassium 2286.1mg	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: 45.9%

Protein: 9.9%

Carbs: 44.2%