Low Fat Bhindi Bhujiya
Craving a guilt-free yet flavorful veggie side dish? Our Low Fat Bhindi Bhujiya recipe delivers vibrant, aromatic flavors with a healthy twist! Featuring tender slices of fresh okra (bhindi) sautéed with golden onions, juicy tomatoes, and a kick of green chili, this dish is elevated with aromatic spices like coriander, cumin, and turmeric. Lightly cooked in minimal oil or cooking spray, this recipe ensures a lower-fat content without sacrificing taste. A splash of zesty lemon juice and a garnish of cilantro add the perfect finishing touch. Ready in just 40 minutes, this quick and easy bhindi bhujiya pairs beautifully with chapati or steamed rice for a wholesome and satisfying meal. Perfect for health-conscious food lovers looking for light Indian recipes!
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 Green chili
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro (coriander leaves)
- 1 tablespoon Cooking spray or low-fat cooking oil
Instructions
Wash the fresh okra thoroughly under running water and pat dry with a kitchen towel. Ensure the okra is completely dry to prevent sliminess while cooking.
Trim the ends of the okra and slice them into thin rounds about 1/4 inch thick.
Peel and finely slice the onion. Dice the tomato. Slit the green chili lengthwise.
Heat a non-stick pan over medium heat and lightly spray with cooking spray or add 1 tablespoon of low-fat cooking oil.
Add sliced onions to the pan and sauté them until they turn golden brown, about 5 minutes.
Add the ginger-garlic paste and slit green chili to the pan and sauté for another minute until the raw aroma disappears.
Introduce the sliced okra to the pan, stir well, and cook over medium heat, stirring occasionally for about 10 minutes. Make sure not to cover the pan to keep the okra from becoming too soft.
When the okra turns slightly tender, add the diced tomato, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix everything well and cook for another 10 minutes until the okra is completely cooked and the masala is well-coated.
Turn off the heat, add lemon juice, and mix well.
Garnish with freshly chopped cilantro and serve hot as a side dish with chapati or rice.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 28.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2243 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.
