Low Fat Bhindi Sabji
Elevate your everyday meal with this flavorful and guilt-free Low Fat Bhindi Sabji, a healthy spin on the classic Indian okra stir-fry. This recipe combines tender, fresh bhindi (okra) with vibrant spices like turmeric, cumin, and coriander, enhanced by the tanginess of lemon juice and the freshness of chopped coriander leaves. Cooked with minimal oil, this dish is perfect for health-conscious food lovers seeking a low-fat yet delicious vegetable sabji. Quick to prepare in just 35 minutes, it offers a satisfying crunch and pairs effortlessly with roti, rice, or flatbreads, making it an ideal choice for a wholesome dinner or lunch. Whether you're exploring vegetarian options or looking to balance your meals, this nutritious bhindi recipe delivers on taste, texture, and health benefits!
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Recipe Information
Ingredients
- 500 grams Fresh Okra (Bhindi)
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 teaspoon, grated Ginger
- 1 finely chopped Green Chili
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Cumin Seeds
- 0.75 teaspoon (or to taste) Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons, chopped Fresh Coriander Leaves
- 1 tablespoon Cooking Oil
Instructions
Wash the bhindi thoroughly under running water. Pat dry with a kitchen towel to remove excess moisture. Trim the ends and cut the bhindi into 1-inch pieces.
Heat a non-stick pan over medium heat and add 1 tablespoon of cooking oil.
Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion and green chili to the pan. Sauté until the onion becomes translucent.
Add the grated ginger and sauté for another minute until its raw aroma fades.
Stir in the chopped tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook the mixture until the tomato softens, about 3-4 minutes.
Add the chopped bhindi to the pan. Mix well to coat the bhindi with the spice mixture.
Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring occasionally to prevent sticking. Ensure the bhindi is cooked but retains a slight crunch.
Once cooked, turn off the heat and add the lemon juice. Mix well.
Garnish the bhindi sabji with freshly chopped coriander leaves before serving.
Serve hot with roti, rice, or any flatbread of your choice.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 26.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2156 mg | 46% | |
*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.
