Bhindi Bhujiya
Bhindi Bhujiya is a deliciously spiced Indian stir-fry that highlights the earthy flavors of tender okra, brought to life with a medley of aromatic spices and vibrant ingredients. Perfectly cooked okra is tossed with sautéed onions, tomatoes, and garlic, along with the warmth of cumin seeds, turmeric, and garam masala, creating a dish that's fragrant and irresistibly flavorful. This quick and easy recipe comes together in just 35 minutes, making it an ideal vegetarian side dish for busy weeknights. Garnished with fresh coriander leaves, Bhindi Bhujiya pairs wonderfully with steamed basmati rice or soft chapati, offering a wholesome and satisfying meal. Whether you're an okra enthusiast or looking to try something new, this gluten-free and vegan-friendly recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 1 medium Onion
- 1 medium Tomato
- 2 pieces Green Chilies
- 4 cloves Garlic
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 3 tablespoons Cooking Oil
- 2 tablespoons Fresh Coriander Leaves
Instructions
Wash the okra thoroughly and dry them using a clean kitchen towel to remove moisture.
Trim the ends of the okra and slice them into thin, even pieces.
Finely chop the onion, tomato, and garlic cloves. Also, slit the green chilies lengthwise.
Heat the cooking oil in a large frying pan or skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions and sauté until they turn translucent, around 2-3 minutes.
Stir in the chopped garlic and green chilies. Sauté for another minute until the garlic is fragrant.
Add the chopped tomato and cook for 2-3 minutes until they start to soften.
Add turmeric powder, red chili powder, coriander powder, and salt to the mixture. Stir well to combine.
Add the sliced okra to the pan and mix gently to ensure they are well coated with the spices.
Cook on medium heat for about 15 minutes, stirring occasionally, until the okra becomes tender. Avoid over-stirring to prevent the okra from becoming too sticky.
Once the okra is cooked through, sprinkle with garam masala and stir gently.
Garnish with freshly chopped coriander leaves before serving.
Serve hot as a side dish with steamed rice or chapati.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 26.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2262 mg | 48% | |
*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.
