Paleo Bhindi Bhujiya
Discover the wholesome and flavorful world of *Paleo Bhindi Bhujiya*, a vibrant, low-carb twist on the classic Indian stir-fried okra! This paleo-friendly recipe features tender okra cooked to perfection with aromatic cumin seeds, red onion, ginger, garlic, and a medley of warm spices like turmeric and coriander. Lightly sautéed in nutrient-rich coconut oil and brightened with fresh cilantro and a splash of zesty lemon juice, it's a healthy, gluten-free dish that packs a punch of bold flavors. Perfect as a side or a light main course, this quick and easy recipe comes together in just 40 minutes, making it a must-try for anyone seeking a nutritious, plant-based, and grain-free meal. Whether you're following a paleo diet or simply in search of a delicious vegetable dish, *Paleo Bhindi Bhujiya* is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Okra
- 2 tablespoons Coconut oil
- 1 large Red onion
- 1 medium Tomato
- 1 inch Ginger
- 3 pieces Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Wash and thoroughly dry the okra. Trim the ends and slice them into thin rounds about 1/4 inch thick.
Peel and thinly slice the red onion. Chop the tomato into small cubes. Peel and finely grate the ginger. Crush and mince the garlic cloves.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the cumin seeds and let them splutter for a few seconds.
Add the sliced onion to the skillet and sauté until they become soft and translucent, about 3 minutes.
Stir in the ginger and garlic, cooking for about 1 minute until fragrant.
Add the chopped tomato and cook until it softens, approximately 2-3 minutes.
Sprinkle in the turmeric, coriander powder, red chili powder, and salt. Stir the mixture well to combine the spices with the tomato and onion.
Add the sliced okra to the skillet. Mix everything well, ensuring the okra is well coated with the spicy tomato mixture.
Lower the heat, cover the skillet, and let the okra cook for about 15-20 minutes, stirring occasionally, until the okra is tender but not mushy.
Remove the lid and increase the heat slightly to evaporate any excess moisture. Stir-fry for an additional 2-3 minutes until the okra is dry.
Turn off the heat and stir in freshly chopped cilantro and lemon juice.
Serve the Paleo Bhindi Bhujiya hot as a side dish or a light main course.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 25.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2298 mg | 49% | |
*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.
