Low Fat Bhindi Sabzi
Discover the vibrant flavors of "Low Fat Bhindi Sabzi," a guilt-free twist on a classic Indian side dish that's perfect for healthy eating. This recipe pairs fresh, tender okra (bhindi) with a medley of aromatic spices, juicy tomatoes, and caramelized onions, creating a deliciously satisfying meal with minimal oil. The addition of tangy lemon juice and a sprinkle of fresh coriander leaves elevates the dish, adding layers of brightness to every bite. Cooked in just 20 minutes, this easy-to-prepare sabzi is ideal for busy weeknights and pairs beautifully with fluffy chapati, roti, or steamed rice. Packed with nutrients, flavor, and simplicity, this low-fat version of bhindi sabzi is your go-to recipe for nourishing, wholesome meals.
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Recipe Information
Ingredients
- 500 grams Fresh Okra (Bhindi)
- 1 medium Onion
- 1 medium Tomato
- 1 small Green Chili
- 1 teaspoon Ginger
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves
- 1 tablespoon Olive Oil
Instructions
Start by washing the okra thoroughly under running water. Pat them dry using a clean kitchen towel to remove all moisture, which helps reduce stickiness during cooking.
Trim the ends of the okra and slice them into ½-inch pieces. Set aside.
Chop the onion and tomato separately into fine pieces. Slice the green chili and grate the ginger.
Heat one tablespoon of olive oil in a non-stick or cast-iron pan over medium heat.
Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the chopped onions to the pan and sauté until they turn translucent, around 3-4 minutes.
Mix in the grated ginger and sliced green chili. Sauté for another minute until fragrant.
Add the chopped tomatoes and cook until they soften, approximately 3-4 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the vegetables.
Add the sliced okra to the pan and gently stir to distribute the spices and vegetable mixture evenly throughout the okra.
Lower the heat to medium-low, cover the pan, and cook for about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. Avoid over-stirring to minimize breaking the okra.
Once the okra is tender and cooked through, remove the lid and cook uncovered for another 2-3 minutes to allow any remaining moisture to evaporate and the okra to crisp slightly.
Turn off the heat and drizzle lemon juice over the bhindi sabzi. Sprinkle fresh coriander leaves on top for garnish.
Serve hot with chapati, roti, or rice.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 25.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2158 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.
