Low Carb Bhindi Sabzi
Elevate your weeknight dinners with this flavorful and healthy Low Carb Bhindi Sabzi, a delightful Indian side dish that showcases the vibrant taste of fresh okra. This dish is prepared with aromatic spices like cumin, turmeric, and garam masala, paired with sautéed onions, ripe tomatoes, and a touch of green chilies for a mild heat. The recipe emphasizes a key cooking technique—ensuring the okra stays perfectly crisp and not slimy by drying it thoroughly before slicing. Quick to prep and ready in under 40 minutes, this low carb dish is perfect for those seeking a nutritious yet satisfying option. Serve it alongside cauliflower rice or keto-friendly bread for a wholesome, guilt-free meal that’s brimming with traditional flavors.
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 medium Onion
- 1 medium Tomato
- 2 small Green chilies
- 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 Vegetable oil or ghee
- 2 tablespoons Cilantro leaves
Instructions
Wash the okra well and pat it dry with a kitchen towel. Ensure there is no moisture on the okra to prevent it from becoming slimy during cooking.
Trim the ends of the okra and slice them into 1/2 inch pieces.
Peel and thinly slice the onion. Dice the tomato. Slit the green chilies lengthwise.
Heat vegetable oil or ghee in a large non-stick pan over medium heat.
Add cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the sliced onions and green chilies to the pan. Sauté until onions are soft and translucent.
Add the diced tomato and continue to sauté until the tomato turns soft.
Add turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the onion-tomato mixture.
Increase the heat to high and add the sliced okra. Stir continuously for 2-3 minutes to ensure the okra is well coated with the spices.
Reduce the heat to medium-low, cover the pan with a lid, and let cook for about 15-20 minutes. Stir occasionally to prevent sticking, but avoid stirring too much to keep the okra from breaking.
Once the okra is tender, add garam masala and salt. Mix gently.
Garnish with chopped cilantro before serving.
Serve hot as a side dish with your choice of low carb bread or cauliflower rice.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2328 mg | 50% | |
*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.
