Bhindi Ki Sabji
Experience the vibrant flavors of 'Bhindi Ki Sabji,' a classic Indian stir-fry made with tender okra, aromatic spices, and a rich onion-tomato base. This simple yet flavorful dish showcases the natural earthiness of okra, complemented by the warmth of turmeric, cumin, and garam masala. Prepared in just 40 minutes, it’s a perfect choice for busy weeknights or as an inviting side dish for a festive Indian meal. Garnished with fresh coriander leaves and ideal for pairing with soft roti, paratha, or steamed rice, this recipe is a must-try for lovers of wholesome, vegetarian comfort food. Whether you call it bhindi or okra, this dish is a delicious way to enjoy healthy ingredients packed with bold, savory spices.
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra thoroughly and dry them completely with a kitchen towel. Remove the stems and chop the okra into 1-inch pieces.
Slice the onion thinly and chop the tomato. Slit the green chili lengthwise.
Heat 2 tablespoons of oil in a pan over medium heat.
Add cumin seeds and allow them to splutter. Then add sliced onions and sauté until they turn translucent.
Add ginger paste, garlic paste, and green chili. Cook for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for a minute.
Add the chopped okra to the pan and stir to coat the pieces with the onion-tomato mixture.
Cover the pan with a lid and cook on low heat, stirring occasionally, until the okra is cooked and tender (about 15-20 minutes).
Once the okra is cooked, remove the lid and increase the heat to medium-high to dry up any excess moisture. Stir gently to avoid mashing the okra.
Sprinkle garam masala over the okra and mix gently.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with rice.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 27.9 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2332 mg | 50% | |
*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.
