Sabzi Bhendi Sauteed Okra with Cumin
Brighten up your mealtime with "Sabzi Bhendi Sauteed Okra with Cumin," a flavorful Indian side dish that celebrates the tender earthiness of fresh okra. This simple yet aromatic recipe uses cumin seeds to infuse the dish with a warm, nutty aroma, while bold spices like turmeric, red chili powder, and coriander powder elevate the flavors to irresistible heights. The cooking technique ensures the okra remains delightfully tender and avoids any unwanted sliminess, making it a textural delight. Perfect for pairing with steamed rice, fluffy chapati, or buttery naan, this 30-minute vegan dish is as versatile as it is delicious. Garnish with fresh cilantro for a burst of color and freshness, and enjoy a wholesome, spice-packed creation that’s ideal for weeknight dinners or festive spreads alike! Keywords: sautéed okra, bhendi recipe, Indian side dish, vegan okra sabzi, cumin-infused recipes.
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Ingredients
- 500 grams Fresh okra (bhendi/ladyfinger)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Directions
Step 1
Wash the okra thoroughly under running water. Pat them dry completely with a clean kitchen towel or paper towels. Ensure there is no residual moisture as this will help prevent the okra from getting slimy during cooking.
Step 2
Cut the okra into 1-inch pieces, trimming off the ends as needed. Set aside.
Step 3
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat.
Step 4
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Step 5
Add the chopped okra to the pan and mix well to coat the pieces with the oil and cumin seeds.
Step 6
Reduce the heat to medium-low and cook the okra uncovered, stirring occasionally, for about 10 minutes. This helps to slightly dry out the okra and prevents it from becoming slimy.
Step 7
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to evenly coat the okra with the spices.
Step 8
Continue cooking the okra, stirring occasionally, for another 10 minutes or until it is tender and lightly browned. Avoid over-stirring as it can break the okra pieces.
Step 9
Taste-test the seasoning and adjust salt or spices if needed.
Step 10
Once done, remove from heat and garnish with fresh cilantro if desired.
Step 11
Serve hot as a side dish with steamed rice, chapati, or naan.
Nutrition Facts
| Serving size | (543.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 417.1 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2405.7mg | 0% |
| Total Carbohydrate 42.0g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 7.8g | |
| Protein 11.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 461.4mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1650.4mg | 0% |
Source of Calories