Sugar-Free Bhindi Ki Sabji

Discover the vibrant flavors of Sugar-Free Bhindi Ki Sabji, a healthy and aromatic Indian stir-fry featuring tender okra (bhindi) cooked to perfection with bold spices and a hint of tangy lemon juice. This recipe skips added sugars, relying on natural ingredients like juicy tomatoes, zesty ginger, and earthy cumin seeds to create a deliciously wholesome dish that pairs beautifully with chapatis or steamed rice. With its quick preparation time and minimal oil, this gluten-free and vegan recipe is perfect for a guilt-free lunch or dinner. Plus, the tip to dry the okra beforehand ensures a non-slimy, restaurant-quality texture every time!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Okra (Bhindi)
• 2 tablespoons Mustard Oil or Cooking Oil
• 1 large Onion
• 1 large Tomato
• 2 pieces Green Chillies
• 1 inch Ginger
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 2 tablespoons Cilantro (Coriander Leaves)

Directions

Step 1

Wash the okra thoroughly under running water, and pat them completely dry with a kitchen towel. This is necessary to minimize slime during cooking.

Step 2

Trim the heads and tips of the okra and cut them into 1/2-inch pieces.

Step 3

Finely chop the onion, tomato, green chillies, and coriander leaves. Grate or finely mince the ginger.

Step 4

Heat the mustard oil in a large pan over medium heat until it begins to smoke slightly, then reduce the heat to low and add cumin seeds.

Step 5

Once the cumin seeds begin to splutter, add the chopped onion and sauté until they become translucent.

Step 6

Add the grated ginger and chopped green chillies, sauté for another 1-2 minutes until the raw aroma fades.

Step 7

Increase the heat to medium, add the okra pieces and sauté them until they lose their sticky texture—about 5-7 minutes.

Step 8

Add the chopped tomato and continue cooking for another 3-4 minutes until the tomatoes are soft.

Step 9

Stir in turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine and coat okra pieces evenly with spices.

Step 10

Cover the pan with a lid and reduce the heat to low, allowing it to cook for another 10 minutes. Stir occasionally to avoid sticking.

Step 11

Check if the okra has cooked through and turned soft. If not tender, cook for an additional 2-3 minutes.

Step 12

Once the bhindi is cooked, turn off the heat and add lemon juice. Mix well.

Step 13

Garnish with freshly chopped cilantro and serve hot with chapatis or rice.

Nutrition Facts

Serving size	(963.0g)

Amount per serving	% Daily Value*
Calories	620.4

Total Fat 31.6g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4151.9mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 33.1g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 528.4mg	0%
Iron 8.1mg	0%
Potassium 2370.2mg	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: 42.1%

Protein: 9.3%

Carbs: 48.6%