Nut-Free Bhindi Bhujiya
Elevate your everyday Indian meals with this flavorful and allergy-friendly **Nut-Free Bhindi Bhujiya** recipe! Packed with the earthy goodness of fresh okra and seasoned with aromatic spices like cumin, coriander, turmeric, and garam masala, this dish is a standout for its vibrant flavor and texture without relying on nuts. Tender okra slices are gently cooked with golden onions, juicy tomatoes, and a hint of green chilies, creating a delectable stir-fry that pairs beautifully with roti, paratha, or steamed rice. Perfectly balanced with a splash of lemon juice and garnished with fragrant cilantro, this quick and easy recipe is ready in under 40 minutes, making it an ideal choice for weeknight dinners or special occasions. If you're seeking a nut-free, vegetarian Indian dish full of bold spices and homestyle charm, this bhindi bhujiya is sure to delight your taste buds!
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 3 tablespoons Vegetable oil
- 1 large Onion, thinly sliced
- 1 medium Tomato, finely chopped
- 2 Green chilies, slit lengthwise
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
1. Wash the okra thoroughly under running water and pat dry using a kitchen towel. The okra needs to be completely dry to prevent it from becoming slimy during cooking.
2. Trim the tops and tips of the okra and then cut them into thin round slices (about 0.5 cm thick).
3. Heat the vegetable oil in a large pan over medium heat.
4. Add the cumin seeds to the hot oil and let them crackle for a few seconds.
5. Add the sliced onion and green chilies. Sauté until the onions turn golden brown.
6. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
7. Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the sautéed onions and tomatoes.
8. Add the sliced okra to the pan and stir to coat it evenly with the spice mixture.
9. Cover the pan and cook on medium-low heat for about 15 minutes, stirring occasionally to prevent sticking. Do not add water as it's important for the okra to cook in its own released moisture.
10. Once the okra is tender and cooked, uncover the pan and increase the heat slightly to evaporate any excess moisture. Stir gently to avoid mashing the okra.
11. Add the garam masala and salt to the cooked okra, mixing gently to incorporate the flavors.
12. Finally, add the lemon juice and turn off the heat. Taste and adjust seasoning if necessary.
13. Garnish the bhindi bhujiya with freshly chopped cilantro before serving.
14. Serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.2 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2572 mg | 55% | |
*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.
