Keto Bhindi Bhujiya
Embrace the tantalizing flavors of **Keto Bhindi Bhujiya**, a low-carb, gluten-free twist on a traditional Indian favorite that’s perfect for keto enthusiasts! This quick and easy side dish highlights the unique texture and earthy flavor of okra (bhindi), lightly stir-fried to crispy perfection in aromatic coconut oil with a medley of spices like turmeric, cumin, and coriander. A touch of lime juice adds a refreshing zest, while fresh coriander leaves infuse brightness to every bite. With just 15 minutes of prep and 25 minutes of cooking, this nutritious and vibrant dish is both satisfying and guilt-free. Serve it as a flavorful side or relish it as a standalone keto-friendly meal. Whether you’re on a low-carb journey or simply love healthy Indian recipes, Keto Bhindi Bhujiya is a deliciously wholesome choice!
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Recipe Information
Ingredients
- 500 grams Okra (bhindi)
- 3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely sliced
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 1 tablespoon Lime juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Wash the okra thoroughly and pat it dry with a kitchen towel. Ensure it is completely dry to avoid sliminess while cooking.
Trim the ends of each okra and slice them into thin rounds, approximately 1/4-inch thick.
In a large skillet, heat the coconut oil over medium heat.
Add mustard seeds and cumin seeds to the hot oil, allowing them to crackle for about 30 seconds to release their flavors.
Add the finely sliced onion and sauté for 3-5 minutes until they turn golden brown.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for about 1 minute until the spices are well integrated with the onion.
Add the sliced okra to the skillet, ensuring a single layer for even cooking.
Sprinkle salt over the okra, turn the heat to medium-low, and stir continuously to mix the spices thoroughly with the okra.
Cover the skillet partially, allowing some steam to escape, and cook for 10-15 minutes. Stir occasionally to prevent the okra from sticking and ensure even cooking.
Once the okra is tender and slightly crispy, remove the lid completely and increase the heat to medium-high to allow excess moisture to evaporate, stirring frequently.
Remove from heat when the okra is cooked through and slightly crispy.
Drizzle with lime juice and garnish with fresh coriander leaves before serving.
Serve the Keto Bhindi Bhujiya hot as a side dish or enjoy on its own for a low-carb meal.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 473 mg | 10% | |
*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.
