Low Carb Bhindi Sabji
Savor the wholesome goodness of **Low Carb Bhindi Sabji**, a vibrant Indian stir-fry featuring tender okra (bhindi) cooked with aromatic spices and a hint of tangy amchur powder. This keto-friendly recipe is not only delicious but also simple to prepare, with just 10 minutes of prep time and 25 minutes of cooking. Made with fragrant cumin and mustard seeds, sautéed onions, and a medley of bold spices like turmeric, coriander, and red chili, this dish delivers a big flavor punch with minimal carbs. Cooked in nutrient-rich coconut oil, the okra stays perfectly tender without turning slimy, making it a textural delight. Garnished with fresh coriander leaves, this versatile sabji pairs beautifully with cauliflower rice or low-carb tortillas, making it an ideal choice for those seeking a healthy, gluten-free Indian meal. Perfect for weeknight dinners or as part of a larger spread, it’s sure to become a favorite in your low-carb recipe repertoire!
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 piece medium onion
- 1 piece green chili
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon amchur (dried mango) powder
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander leaves
Instructions
Wash the okra thoroughly under running water and pat dry with a clean kitchen towel. It's important to dry the okra completely to prevent it from becoming slimy during cooking.
Trim the ends off the okra and slice them into 1/2 inch pieces.
Chop the onion finely and slit the green chili lengthwise.
Heat the coconut oil in a large non-stick pan over medium heat.
Once the oil is hot, add the cumin seeds and mustard seeds. Let them crackle and become fragrant.
Add the chopped onion and green chili. Sauté until the onions turn translucent.
Add the sliced okra to the pan and stir well to coat it with the onions and oil.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the okra. Stir to mix the spices evenly.
Cook the okra on medium heat, stirring occasionally, for about 15-20 minutes or until the okra becomes tender. Do not over-stir to avoid breaking the pieces.
Sprinkle the amchur powder for a tangy flavor and mix gently.
Garnish with fresh coriander leaves before serving.
Serve your Low Carb Bhindi Sabji hot with keto-friendly accompaniments like cauliflower rice or low-carb tortillas.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 14.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1892 mg | 40% | |
*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.
