Bhindi Sabji
Bhindi Sabji is a flavorful and healthy North Indian stir-fry that puts the humble okra in the spotlight. This easy-to-make dish combines fresh okra (bhindi) with a fragrant medley of onions, tomatoes, and aromatic spices like cumin, coriander, turmeric, and garam masala for a well-balanced, savory flavor. Lightly sautéed for a tender yet slightly crisp texture, the okra is perfectly complemented by the subtle heat of green chili and earthy ginger-garlic notes. Garnished with fresh coriander leaves, this gluten-free, vegan-friendly recipe comes together in just 40 minutes, making it an ideal option for a quick weeknight dinner. Serve it with warm roti or steamed rice to enjoy a wholesome, comforting Indian delicacy. Rich in fiber and nutrients, Bhindi Sabji is not just a treat for the taste buds but also a nutritious addition to your meal rotation. Keywords: Bhindi Sabji recipe, Indian okra stir-fry, vegan Indian dish, gluten-free okra curry.
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 medium Green Chili
- 1 inch piece Ginger
- 2 cloves Garlic Cloves
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Cumin Seeds
- 0.75 teaspoon Salt
- 2 tablespoons Cooking Oil
- 2 tablespoons Fresh Coriander Leaves
Instructions
Wash the okra thoroughly under running water. Pat them dry with a kitchen towel or paper towels to remove excess moisture. Slice the okra into 1/2-inch pieces and set aside.
Peel and finely chop the onion. Chop the tomato and green chili. Peel and mince the ginger and garlic.
Heat 2 tablespoons of cooking oil in a large non-stick pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil. Let them sizzle for a few seconds until aromatic.
Add the chopped onion to the pan and sauté until the onions turn golden brown.
Stir in the minced ginger and garlic, and the chopped green chili. Cook for about 1 minute until the raw smell disappears.
Add the chopped tomato to the pan. Cook until the tomato turns soft and the oil starts to separate.
Mix in 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 0.75 teaspoon of salt. Stir well to combine the spices with the onion-tomato mixture.
Add the sliced okra to the pan. Mix gently to coat the okra with the spice mixture. Ensure that the okra is well spread out in the pan.
Cook uncovered for 15-20 minutes on low to medium heat, stirring occasionally. Avoid over-stirring as it can make the okra gooey. Cook until the okra is tender and slightly crisp.
Sprinkle 0.5 teaspoon of garam masala over the cooked okra. Mix gently to combine.
Finally, garnish with freshly chopped coriander leaves and serve hot with roti or rice.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 28.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2330 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.
