Low Sodium Bhindi Ki Sabji
Savor the delicious simplicity of Low Sodium Bhindi Ki Sabji, a health-conscious twist on the classic Indian okra curry. Perfect for those looking to reduce salt intake without compromising flavor, this recipe combines fresh, tender okra with the aromatic goodness of cumin, turmeric, and dried mango powder (amchur). The dish gets its rich taste from caramelized onions, juicy tomatoes, and a fragrant medley of spices, all cooked to perfection in minimal oil. Quick to prepare and ready in under 35 minutes, this vibrant sabji pairs wonderfully with chapati or steamed rice, making it an ideal pick for nutrient-packed weekday meals. Garnished with fresh coriander leaves, this low-sodium recipe is a perfect balance of wholesome ingredients and authentic Indian flavors!
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 large Onion
- 1 medium Tomato
- 1 inch piece Ginger
- 2 Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dried mango powder)
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra thoroughly and pat them dry using a kitchen towel. Ensure they are completely dry to prevent slime.
Trim the ends of the okra and cut them into 1-inch pieces.
Chop the onion finely, and dice the tomato. Grate or finely chop the ginger and garlic.
Heat the oil in a large non-stick pan over medium heat.
Add cumin seeds to the hot oil; once they start to sizzle, add the chopped onions.
Sauté the onions until they turn golden brown, about 4-5 minutes.
Add ginger and garlic to the pan, and sauté for another 1 minute until fragrant.
Toss in the chopped tomatoes and cook until they soften, about 3 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder, and cook for 1 minute to allow the spices to bloom.
Add the okra to the pan and mix well with the onion-tomato mixture.
Cover the pan and cook for 8-10 minutes on low-medium heat, stirring occasionally, until the okra is tender.
Once the okra is cooked, sprinkle garam masala and amchur powder over it.
Mix well and cook for another 2 minutes to blend the flavors.
Garnish with freshly chopped coriander leaves before serving.
Serve hot as a side dish with chapati or rice.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 27.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2273 mg | 48% | |
*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.
