Heart-Healthy Aloo Bindi Fry
Discover the wholesome goodness of Heart-Healthy Aloo Bindi Fry, a vibrant and nutrient-packed Indian dish perfect for busy weeknights! This recipe combines tender okra (bindi) and golden potatoes, seasoned with a medley of spices like cumin, coriander, and turmeric, all gently stir-fried in heart-friendly olive oil. The addition of zesty lemon juice and fresh cilantro elevates the flavors, while careful cooking ensures the okra stays delightfully crisp without any sliminess. Ready in just 40 minutes, this vegan, low-fat recipe pairs beautifully with whole grain roti or rice for a satisfying and balanced meal. Packed with fiber, antioxidants, and bold flavors, this dish is a delicious way to support your health while indulging in classic Indian cuisine.
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Recipe Information
Ingredients
- 250 grams Okra (bindi)
- 2 medium Potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
Instructions
Wash the okra thoroughly and dry it to avoid sliminess while cooking. Trim the ends and cut the okra into 1-inch pieces.
Peel and cut the potatoes into small cubes, roughly matching the size of the okra pieces for even cooking.
In a large non-stick pan, heat the olive oil over medium heat.
Once the oil is hot, add mustard seeds and cumin seeds. Allow them to sizzle and pop, which should take about 30 seconds.
Add the cubed potatoes to the pan and stir to coat them in the oil and seeds. Cook for 5-6 minutes, stirring occasionally, until they begin to turn golden.
Lower the heat to medium-low and add the okra pieces to the pan with the potatoes. Stir gently to combine.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables. Mix well to ensure the spices coat the okra and potatoes evenly.
Cover the pan and allow the vegetables to cook for 10-12 minutes, stirring occasionally. Ensure the potatoes are tender and the okra is cooked through but still slightly crisp.
Uncover the pan and increase the heat to medium-high. Stir-fry for an additional 3-4 minutes to let any excess moisture evaporate and the vegetables to get a slight char.
Turn off the heat and drizzle the lemon juice over the aloo bindi fry. Toss gently to combine.
Garnish with freshly chopped cilantro before serving.
Serve hot as a side dish with whole grain roti or as part of a larger meal.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 9.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3091 mg | 66% | |
*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.
