Sugar-Free Bhindi Bhujiya

Elevate your vegetarian menu with this delectable Sugar-Free Bhindi Bhujiya, a healthier twist on the classic Indian okra stir-fry. This recipe features tender slices of fresh okra cooked to perfection with aromatic spices like cumin, coriander, and garam masala, ensuring a flavor-packed dish without any added sugars. A vibrant medley of onion, tomatoes, and slit green chilies forms the flavorful base, while a hint of fresh ginger and garlic enhances the depth of taste. Perfect for those seeking a low-carb, diabetic-friendly, and wholesome side dish, this easy-to-make bhindi bhujiya pairs beautifully with warm chapati, roti, or fluffy rice. Ready in just 35 minutes, it’s an irresistible option for a quick and nutritious family meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams fresh okra (bhindi)
• 1 medium onion
• 1 tomato
• 2 green chilies
• 3 garlic cloves
• 1 inch piece ginger
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Rinse the okra thoroughly under cold water. Pat them dry with a clean kitchen towel. Trim the ends and slice into small rounds (~0.5 cm).

Step 2

Finely chop the onion and tomato. Slit the green chilies lengthwise.

Step 3

Make a paste from the garlic and ginger using a mortar and pestle or a small blender.

Step 4

Heat the vegetable oil in a large non-stick pan over medium heat.

Step 5

Add the cumin seeds and let them splutter for a few seconds.

Step 6

Add the chopped onions to the pan and sauté until they turn golden brown.

Step 7

Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.

Step 8

Add the tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts to separate from the mixture.

Step 9

Combine the coriander powder, turmeric powder, red chili powder, and salt into the pan. Mix well for about 1 minute.

Step 10

Add the sliced okra into the pan, stirring to coat the pieces with the spice mixture.

Step 11

Lower the heat and cook for 10-15 minutes, stirring occasionally, until the okra is tender and cooked through. Avoid over-stirring to prevent the okra from becoming slimy.

Step 12

Sprinkle the garam masala over the cooked bhindi and mix gently.

Step 13

Garnish with freshly chopped coriander leaves before serving. Adjust salt if needed.

Step 14

Serve hot with chapati, roti, or rice.

Nutrition Facts

Serving size	(885.5g)

Amount per serving	% Daily Value*
Calories	565.7

Total Fat 29.1g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2419.6mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 27.4g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 521.2mg	0%
Iron 8.3mg	0%
Potassium 2394.1mg	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: 41.7%

Protein: 9.8%

Carbs: 48.5%