Low Carb Bhindi Bhujiya
Discover a one-pan wonder with our Low Carb Bhindi Bhujiya—a delightful twist on the classic Indian stir-fry that’s perfect for keto or low-carb diets. This dish showcases tender okra (bhindi) cooked with aromatic spices like cumin, turmeric, and coriander, alongside flavorful ginger-garlic paste, juicy tomatoes, and a hint of heat from green chili. The vibrant ingredients are sautéed to perfection, creating a dish that’s both comforting and healthy. Garnished with fresh cilantro and a splash of zesty lemon juice, this recipe brings a burst of freshness that complements its warm spice profile. Ready in just 45 minutes, it’s a quick, gluten-free option for busy weeknights or a standout addition to your Indian-inspired meals. Keep it low-carb and enjoy this guilt-free indulgence!
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 medium, finely sliced Onion
- 1 medium, chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 1 finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon or to taste Salt
- 3 tablespoons Cooking oil
- 2 tablespoons, chopped Fresh cilantro leaves
- 1 teaspoon Lemon juice
Instructions
Wash the okra thoroughly under running water. Pat them dry completely using a clean kitchen towel. It's important that the okra is dry to avoid sliminess during cooking.
Trim the edges of the okra and slice them into approximately 1-inch pieces.
In a large skillet, heat 3 tablespoons of cooking oil over medium heat.
Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely sliced onion and sauté until they turn translucent.
Stir in 1 tablespoon of ginger-garlic paste along with the chopped green chili. Cook for another 1 minute until the raw aroma disappears.
Add the chopped tomato, 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of red chili powder. Mix well and cook until the tomatoes turn soft.
Add the sliced okra and salt to taste, mixing all ingredients until the okra is well-coated with the spices.
Reduce the heat to low and cover the skillet. Let the okra cook for about 15-20 minutes, stirring occasionally, until tender and cooked thoroughly.
Remove the lid and increase the heat to medium-high to evaporate any excess moisture. Stir gently to avoid mushing the okra.
Once cooked, turn off the heat and sprinkle 1 teaspoon of lemon juice over the bhindi bhujiya.
Garnish with 2 tablespoons of chopped fresh cilantro leaves and serve hot.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2272 mg | 48% | |
*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.
