Dairy-Free Bhindi Bhujiya
Indulge in the vibrant flavors of **Dairy-Free Bhindi Bhujiya**, a delightful Indian side dish that showcases tender okra (bhindi) cooked to perfection with aromatic spices. This recipe celebrates the natural earthiness of okra, complemented by golden caramelized onions, tangy tomatoes, and a touch of heat from green chilies. A fragrant blend of cumin, turmeric, coriander, and garam masala infuses every bite with irresistible depth, while fresh coriander adds a bright, herbaceous finish. Quick to prepare in under 40 minutes, this vegan and dairy-free dish pairs beautifully with steamed rice or warm flatbreads for a wholesome, plant-based meal. Perfect for weeknight dinners or as a flavorful addition to your Indian recipe repertoire, **Dairy-Free Bhindi Bhujiya** is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 2 small Green chili
- 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 Vegetable oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra under running water and dry them thoroughly using a clean kitchen towel. Trim the ends and cut them into 1 to 2-inch pieces.
Slice the onion and chop the tomato and green chilies finely.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies, stir well, and cook for 1 minute.
Add the chopped tomatoes and cook until they turn soft, about 3 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute to let the spices bloom.
Increase the heat slightly and add the okra pieces. Mix everything together gently, ensuring the okra is well coated with the spice mix.
Cover the pan with a lid and cook for about 10-12 minutes on low to medium heat. Stir occasionally to prevent sticking.
Remove the lid and add the garam masala and salt. Cook uncovered for another 5 minutes, stirring gently until the okra is cooked and crisp.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 28.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2338 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.
