Paleo Bhindi Bhujiya

Dive into the vibrant flavors of Paleo Bhindi Bhujiya, a wholesome twist on the classic Indian stir-fried okra dish. This gluten-free and dairy-free recipe shines with tender okra sautéed in nutrient-rich coconut oil, infused with aromatic spices like cumin, turmeric, and coriander. The addition of fresh ginger, garlic, and zesty lemon juice enhances every bite, creating a bold yet balanced medley of flavors. Perfect as a side dish or light main course, this low-carb, paleo-friendly recipe comes together in just 40 minutes, making it ideal for busy weeknights. Serve it hot and garnish with fresh cilantro for a deliciously healthy way to enjoy a traditional favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Okra
• 2 tablespoons Coconut oil
• 1 large Red onion
• 1 medium Tomato
• 1 inch Ginger
• 3 pieces Garlic cloves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Wash and thoroughly dry the okra. Trim the ends and slice them into thin rounds about 1/4 inch thick.

Step 2

Peel and thinly slice the red onion. Chop the tomato into small cubes. Peel and finely grate the ginger. Crush and mince the garlic cloves.

Step 3

Heat the coconut oil in a large skillet over medium heat. Once hot, add the cumin seeds and let them splutter for a few seconds.

Step 4

Add the sliced onion to the skillet and sauté until they become soft and translucent, about 3 minutes.

Step 5

Stir in the ginger and garlic, cooking for about 1 minute until fragrant.

Step 6

Add the chopped tomato and cook until it softens, approximately 2-3 minutes.

Step 7

Sprinkle in the turmeric, coriander powder, red chili powder, and salt. Stir the mixture well to combine the spices with the tomato and onion.

Step 8

Add the sliced okra to the skillet. Mix everything well, ensuring the okra is well coated with the spicy tomato mixture.

Step 9

Lower the heat, cover the skillet, and let the okra cook for about 15-20 minutes, stirring occasionally, until the okra is tender but not mushy.

Step 10

Remove the lid and increase the heat slightly to evaporate any excess moisture. Stir-fry for an additional 2-3 minutes until the okra is dry.

Step 11

Turn off the heat and stir in freshly chopped cilantro and lemon juice.

Step 12

Serve the Paleo Bhindi Bhujiya hot as a side dish or a light main course.

Nutrition Facts

Serving size	(858.0g)

Amount per serving	% Daily Value*
Calories	587.6

Total Fat 30.5g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4216.8mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 23.2g	0%
Total Sugars 25.2g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 559.9mg	0%
Iron 8.1mg	0%
Potassium 2297.5mg	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: 43.0%

Protein: 9.6%

Carbs: 47.4%