Vegan Bhindi Bhujiya

Savor the irresistible flavors of Vegan Bhindi Bhujiya, a fragrant and wholesome Indian stir-fry that highlights the unique texture of okra (bhindi). Perfectly spiced and brimming with fresh ingredients like onions, tomatoes, and green chilies, this plant-based dish is brought to life with a blend of aromatic spices, including turmeric, coriander, and cumin. Unlike traditional variations, this vegan version skips heavy ingredients, delivering a lighter yet satisfying meal. With its quick prep time and straightforward cooking technique, it’s an excellent choice for weeknight dinners. Serve this versatile dish hot alongside fluffy roti or steaming basmati rice for a vibrant, nutrient-packed meal that’s sure to delight.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Okra (Bhindi)
• 1 medium Onion
• 1 medium Tomato
• 1 medium Green Chili
• 1 inch piece Ginger
• 3 cloves Garlic
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Salt
• 2 tablespoons Oil
• 2 tablespoons Fresh Coriander Leaves

Directions

Step 1

Wash the okra thoroughly, pat dry with a clean kitchen towel or paper towel, and then slice them thinly, discarding the top and bottom ends.

Step 2

Peel and finely slice the onion, chop the tomato, and slit the green chili lengthwise. Peel and grate the ginger and garlic.

Step 3

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

Step 4

Add the sliced onions, and sauté them until they turn translucent.

Step 5

Add the grated garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.

Step 6

Include the chopped tomato and green chili, and cook until the tomatoes soften, around 3-4 minutes.

Step 7

Now add the turmeric powder, coriander powder, red chili powder, and salt. Stir well to mix the spices with the base.

Step 8

Add the sliced okra and mix gently to coat them with the spice mixture. Cook for 20-25 minutes on medium-low heat. Stir occasionally, ensuring the bhindi does not stick to the pan. Avoid stirring too much to prevent the okra from becoming slimy.

Step 9

Once the okra is cooked through and has absorbed the flavors, garnish with freshly chopped coriander leaves.

Step 10

Serve hot with roti or rice.

Nutrition Facts

Serving size	(848.9g)

Amount per serving	% Daily Value*
Calories	575.6

Total Fat 30.5g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2408.3mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 21.9g	0%
Total Sugars 25.8g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 515.1mg	0%
Iron 7.0mg	0%
Potassium 2217.7mg	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: 43.8%

Protein: 9.5%

Carbs: 46.7%