Low Carb Aloo Bhindi Fry
Transform your weeknight dinners with this flavorful and guilt-free Low Carb Aloo Bhindi Fry! A creative twist on the traditional Indian aloo bhindi fry, this recipe swaps out potatoes for zucchini cubes, keeping it light yet satisfying for those following low-carb diets. Tender okra and golden zucchini are stir-fried to perfection, then tossed in a symphony of aromatic Indian spices like turmeric, coriander, garam masala, and red chili powder. A drizzle of lemon juice and a sprinkle of fresh coriander elevate the dish with a zesty, herbaceous finish. Ready in under 40 minutes, this one-pan wonder is perfect as a side dish or paired with low-carb roti or a refreshing salad for a wholesome meal. Packed with flavor and nutrition, it's a must-try for those seeking a healthy yet indulgent taste of Indian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Zucchini
- 300 grams Okra (Bhindi)
- 3 tablespoons Olive Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves, chopped
Instructions
Wash and pat dry the okra. Trim both ends and cut into 1-inch pieces.
Chop the zucchini into 1-inch cubes, resembling the shape of potato cubes.
Heat the olive oil in a large non-stick pan over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add the zucchini cubes to the pan and sauté for 5-7 minutes until they are slightly tender and begin to brown.
Remove the zucchini from the pan and set aside.
In the same pan, add the okra and cook over medium heat for 8-10 minutes, stirring occasionally, until they start to lose their stickiness and become slightly crisp.
Return the cooked zucchini to the pan with the okra.
Sprinkle turmeric powder, coriander powder, red chili powder, garam masala, and salt over the vegetables.
Mix well to coat the okra and zucchini evenly with the spices.
Sauté for another 5 minutes, allowing the spices to cook and become aromatic.
Remove the pan from the heat. Drizzle with lemon juice and garnish with chopped fresh coriander leaves.
Serve hot as a side dish or with low-carb roti or salad for a complete meal.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1616 mg | 34% | |
*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.
