Low Carb Aloo Bhindi
Dive into a flavorful twist on a classic Indian dish with this Low Carb Aloo Bhindi recipe! Perfect for health-conscious food lovers, this vibrant dish replaces traditional potatoes with rutabaga to cut down on carbs while retaining its hearty, satisfying texture. Fresh okra pairs beautifully with the aromatic blend of mustard oil, cumin seeds, and garam masala, creating a spiced vegetable medley that's as nourishing as it is delicious. A splash of turmeric and freshly chopped coriander completes the dish, infusing it with earthy warmth and a pop of color. Ready in under an hour, this wholesome recipe is ideal for serving alongside low-carb flatbreads or as a flavorful side dish to complement your meal. Whether you're watching your carb intake or exploring healthier versions of traditional Indian cuisine, this dish delivers guilt-free indulgence with authentic taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Fresh okra (bhindi)
- 150 grams Rutabaga
- 1 medium Onion
- 1 medium Tomato
- 1 inch Ginger
- 3 large Garlic cloves
- 1 small Green chili
- 2 tablespoons Mustard oil
- 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
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra thoroughly, pat it dry, and cut it into 1-inch pieces. Ensure the okra is completely dry to avoid sliminess.
Peel and dice the rutabaga into small cubes roughly the size of the okra pieces.
Finely chop the onion, tomato, ginger, garlic, and green chili. Set aside.
Heat mustard oil in a large pan over medium heat. Once the oil is hot, add cumin seeds and allow them to splutter.
Add chopped onions to the pan and sauté for about 3-4 minutes until they turn golden brown.
Mix in the ginger, garlic, and green chili. Sauté for another 2 minutes until the raw smell dissipates.
Add the chopped tomato and cook until it softens, about 3 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
Add the diced rutabaga to the pan and stir to coat the pieces with the spice mix. Cover and cook on low heat for 10 minutes, stirring occasionally.
Once the rutabaga is slightly tender, add the okra pieces. Mix gently to avoid breaking the okra.
Cover and cook on low heat for about 15 minutes, stirring every few minutes to ensure even cooking and to prevent the vegetables from sticking to the pan.
Once the okra and rutabaga are cooked through and well combined with the spices, sprinkle garam masala and give it a final stir.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with low-carb flatbread or as a side dish.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 28.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2004 mg | 43% | |
*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.
