Low Sodium Aloo Bhindi
Discover the delightful flavors of Low Sodium Aloo Bhindi, a healthy twist on the classic Indian side dish! This vibrant recipe combines the earthy goodness of tender okra (bhindi) and hearty potatoes, seasoned with aromatic spices like cumin, turmeric, and coriander. Perfect for those watching their sodium intake, this dish uses a salt substitute to enhance flavor without compromising health. A splash of lemon juice and a garnish of fresh coriander add a zesty, herbaceous finish. Prepared with minimal oil and cooked to perfection, this gluten-free and vegan-friendly recipe pairs beautifully with warm roti, naan, or a bowl of steamed rice. Ready in just 45 minutes, Low Sodium Aloo Bhindi is a flavorful, wholesome addition to your table that's both heart-healthy and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 3 medium Potatoes
- 3 tablespoons Olive Oil
- 0.5 teaspoons Turmeric Powder
- 0.5 teaspoons Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Seeds
- 1 inch piece Ginger, finely chopped
- 3 cloves Garlic, finely chopped
- 2 small Green Chilies, slit
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Salt Substitute (such as potassium chloride)
- 2 tablespoons Fresh Coriander Leaves, chopped
- 1 tablespoon Lemon Juice
Instructions
Wash the okra thoroughly and pat dry with a cloth. Trim the ends and cut the okra into 1-inch pieces.
Peel the potatoes and cut them into small cubes. Keep them in water to prevent browning.
Heat 3 tablespoons of olive oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them crackle for a few seconds.
Stir in the finely chopped ginger, garlic, and slit green chilies. Saute for about 1 minute until fragrant.
Add the cubed potatoes to the pan. Stir well to mix with the ginger-garlic mixture. Cover and cook for 10 minutes, stirring occasionally.
Once the potatoes are partially cooked, add the chopped okra. Mix everything well and cook uncovered for another 10 minutes until the okra starts to become tender.
Add the turmeric powder, red chili powder, coriander powder, and the salt substitute. Mix thoroughly to combine the spices with the vegetables.
Add the chopped tomatoes and cook for 5 minutes until they soften and the mixture becomes slightly saucy.
Reduce the heat to low, cover, and let the vegetables cook for an additional 5 minutes until completely cooked through.
Turn off the heat and add lemon juice. Give it a good mix.
Garnish with freshly chopped coriander leaves before serving.
Serve the Low Sodium Aloo Bhindi hot with roti or plain rice.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 22.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5544 mg | 118% | |
*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.
