Bhindi Sabzi
Bring the vibrant flavors of India to your table with this easy and delicious Bhindi Sabzi recipe! Perfect for a quick weeknight meal, this dish features tender okra (bhindi) cooked in a fragrant combination of spices, onions, and tomatoes, creating a flavorful yet light stir-fry. The use of aromatic cumin seeds, turmeric, and garam masala infuses the okra with warm and earthy notes, while fresh coriander adds a burst of freshness to the dish. Prepared in just 45 minutes, this vegetarian recipe pairs beautifully with roti, paratha, or steamed rice, making it a wholesome and comforting meal option. Perfect for anyone looking to explore Indian vegetarian cuisine, Bhindi Sabzi is easy to make, naturally gluten-free, and packed with vibrant flavors to delight your taste buds.
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Recipe Information
Ingredients
- 500 grams fresh bhindi (okra)
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 1 medium tomato, chopped
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons coriander leaves, chopped
Instructions
Start by washing the bhindi (okra) thoroughly and pat them dry with a clean kitchen towel. It's important that the bhindi is completely dry to prevent them from becoming slimy during cooking.
Trim both ends of the bhindi and chop them into 1-inch pieces.
Heat 3 tablespoons of oil in a large pan or skillet on medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and let them splutter for a few seconds until aromatic.
Add the thinly sliced large onion to the pan and sauté until they turn golden brown.
Next, add the chopped medium tomato and cook for about 3-4 minutes until the tomatoes become soft and mushy.
Add 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix well to combine the spices with the onion and tomato mixture.
Add the chopped bhindi to the pan and stir well to coat the bhindi with the spice mixture.
Sprinkle 1 teaspoon of salt over the bhindi and mix again.
Cover the pan with a lid and let the bhindi cook on a low flame for about 15-20 minutes. Stir occasionally to ensure even cooking and prevent the bhindi from sticking to the bottom.
Once the bhindi is cooked through and tender, remove the lid, add 0.5 teaspoon of garam masala, and mix well.
Turn off the heat and garnish with 2 tablespoons of chopped coriander leaves.
Serve hot with roti, paratha, or steamed rice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 18.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2195 mg | 47% | |
*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.
