Keto Bhindi Sabzi
Bring a healthy twist to your traditional Indian favorites with this Keto Bhindi Sabzi recipe, a perfect low-carb side dish packed with vibrant flavors and wholesome ingredients. Fresh okra (bhindi) is stir-fried in ghee or coconut oil until tender, then seasoned with aromatic spices like cumin, turmeric, and garam masala to create a deliciously spiced dish that's keto-friendly and full of goodness. The addition of onions, green chilies, and a splash of lemon juice enhances its zesty flavor, while garnishing with cilantro adds a refreshing touch. Ready in just 40 minutes, this quick and easy recipe pairs beautifully with keto-friendly bread or serves as a flavorful companion to your favorite low-carb main course. Ideal for those following a ketogenic diet, this gluten-free vegan recipe is a must-try for fans of Indian cuisine!
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi), washed and dried
- 3 tablespoons ghee or coconut oil
- 1 teaspoon cumin seeds
- 1.5 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 medium onions, finely sliced
- 2 green chilies, slit
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
Start by washing the okra thoroughly. Dry them well using a kitchen towel to prevent sliminess during cooking.
Slice off the head and tail of each okra pod and cut them into 1-inch pieces.
Heat ghee or coconut oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them splutter for about 30 seconds.
Add the sliced onions to the pan and sauté until they become translucent, about 3-4 minutes.
Stir in the green chilies and cook for another minute.
Add the cut okra into the pan and mix everything well. Stir-fry for about 8-10 minutes, stirring occasionally, until the okra starts to soften.
Sprinkle coriander powder, turmeric powder, red chili powder, garam masala, and salt over the okra. Mix well to coat the okra evenly with the spices.
Continue to cook on medium-low heat, stirring occasionally, until the okra is cooked through and tender, about another 10 minutes. Ensure the okra does not become mushy.
Once done, turn off the heat and add lemon juice. Give a final stir to combine.
Garnish with freshly chopped cilantro and serve hot with a keto-friendly naan or as a side dish to any keto main course.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 22.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2298 mg | 49% | |
*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.
