Low Sodium Aloo Bindi Fry
Discover the vibrant flavors of Low Sodium Aloo Bindi Fry, a healthier twist on the classic Indian dish that's perfect for conscious eaters. This recipe combines tender cubes of potato (aloo) and succulent okra (bindi), enhanced by a fragrant blend of garlic, ginger, and earthy spices like turmeric, coriander, and garam masala—all cooked in heart-healthy olive oil. Fresh tomato adds tangy depth, while a light drizzle of lemon juice brightens the dish without unnecessary sodium. Garnished with fresh cilantro, this quick-cooking, low-sodium vegetable stir-fry is ready in under 40 minutes and pairs beautifully with chapati or steamed rice. A perfect choice for a flavorful and nutritious weeknight meal!
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Recipe Information
Ingredients
- 300 grams Okra
- 200 grams Potatoes
- 1 medium Onion
- 1 medium Tomato
- 3 cloves Garlic
- 1 inch Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 2 tablespoons Olive oil
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Wash the okra and dry it thoroughly using a paper towel. Trim the ends and cut into 1-inch pieces.
Peel the potatoes and cut them into small cubes. Rinse them under cold water to remove excess starch and pat dry.
Finely chop the onion and tomato. Mince the garlic and ginger.
Heat olive oil in a large non-stick pan over medium heat. Add cumin seeds and sauté until they begin to splutter, about 30 seconds.
Add the chopped onions and sauté until they turn translucent, approximately 3-4 minutes.
Add minced garlic and ginger, sauté for an additional 1-2 minutes until fragrant.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir for another 30 seconds to blend the spices.
Add diced potatoes and stir well to coat the pieces with the spice mixture. Cover the pan and let it cook for about 8-10 minutes, stirring occasionally, until the potatoes are partially cooked.
Add the chopped tomatoes and okra to the pan. Mix well, cover again, and let it cook for another 10 minutes or until the okra and potatoes are tender.
Sprinkle garam masala and gently mix all ingredients. Adjust cooking time as needed for desired tenderness.
Turn off the heat and drizzle lemon juice over the prepared dish. Stir gently.
Garnish with freshly chopped cilantro and serve the Aloo Bindi Fry warm, accompanied by chapati or rice.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 24.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2742 mg | 58% | |
*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.
