Low Sodium Bhindi Sabzi
Experience the vibrant flavors of Indian cuisine with this Low Sodium Bhindi Sabzi, a wholesome and heart-friendly take on the classic bhindi (okra) stir-fry. Made with freshly sliced okra, aromatic spices like turmeric, coriander, and garam masala, and a hint of zesty lemon juice, this dish is perfect for those seeking a delicious, low-sodium option without compromising on taste. Sautéed with fenugreek and cumin seeds to elevate the fragrance, this recipe comes together in just 40 minutes, making it an ideal choice for a quick, nutritious dinner. Garnished with fresh cilantro, this gluten-free, vegan-friendly sabzi pairs wonderfully with whole grain bread or brown rice, offering a healthy and flavorful side or main course. Perfect for anyone embracing a balanced diet, this recipe highlights keywords like "low sodium Indian recipes," "healthy okra dishes," and "easy vegan meals."
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Fenugreek seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Wash the okra thoroughly, pat dry with a kitchen towel, and cut off the tips and caps. Slice the okra into 1/2-inch pieces.
In a large non-stick pan, heat the vegetable oil over medium heat.
Add the fenugreek seeds and cumin seeds to the oil, allowing them to sizzle for a few seconds until aromatic.
Add the chopped onions to the pan and sauté until they become translucent.
Stir in the minced garlic and ginger, cooking for another minute.
Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
Lower the heat slightly and add the turmeric powder, coriander powder, red chili powder, and a touch of black pepper.
Add the sliced okra and stir well to coat the pieces in the spices. Cook uncovered on low to medium heat, stirring occasionally, for about 15 minutes until the okra is tender.
Finally, sprinkle garam masala over the cooked okra and stir well.
Garnish with fresh cilantro leaves and finish with a dash of lemon juice for added freshness and a little extra flavor.
Serve warm as a side dish or with whole grain bread or brown rice for a complete meal.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 16.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2146 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.
