Low Fat Bhindi Ki Sabji
Elevate your everyday meals with this flavorful and health-conscious recipe for **Low Fat Bhindi Ki Sabji**! Packed with tender slices of fresh okra, aromatic spices, and a tangy twist of amchur powder, this dish is perfect for those seeking a delicious yet guilt-free option. Sautéed in a minimal amount of mustard oil, this light and wholesome stir-fry preserves the natural texture of okra while infusing it with bold flavors of cumin, coriander, and chili. A finishing touch of fresh coriander leaves adds brightness and freshness, making it a versatile side dish that pairs beautifully with roti or steamed rice. Ready in under 35 minutes and low in fat, this recipe is ideal for quick weeknight meals or a healthy addition to your Indian cuisine spread. Keywords: low fat bhindi ki sabji, healthy okra recipe, Indian stir-fry, gluten-free vegetarian recipe.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.75 teaspoon salt
- 0.5 teaspoon amchur (dried mango) powder
- 1 medium onion, finely sliced
- 2 small green chilies, slit
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Wash the okra (bhindi) thoroughly under running water. Pat dry with a kitchen towel and leave them for a few minutes to ensure they are completely dry.
Cut off the head and tail of each okra, then slice them into 1-inch pieces.
Heat 1 tablespoon of mustard oil in a non-stick or heavy-bottomed pan over medium heat. Allow the oil to become hot before adding spices.
Add 1 teaspoon of cumin seeds to the hot oil. Let them splutter for a few seconds.
Add 1 medium onion, finely sliced, and 2 small green chilies, slit lengthwise. Sauté until the onion becomes translucent.
Add the sliced okra to the pan. Sauté on medium heat, stirring occasionally, until the okra turns tender yet crisp, approximately 10 minutes.
Sprinkle 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 0.5 teaspoon of red chili powder, and 0.75 teaspoon of salt over the okra. Mix well to coat the spices evenly.
Continue to cook on low heat for another 5 minutes, stirring occasionally to prevent sticking. Ensure the okra remains dry and not slimy.
Finally, add 0.5 teaspoon of amchur powder for a tangy flavor and stir it through the okra mixture.
Garnish with 2 tablespoons of freshly chopped coriander leaves before serving.
Serve hot with roti or steamed rice.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1864 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.
