Paleo Bhindi Fry
Delight in the wholesome goodness of **Paleo Bhindi Fry**, a vibrant and healthy Indian-inspired side dish that’s both nutrient-packed and irresistibly flavorful. This recipe transforms fresh okra into a crispy, golden masterpiece, perfectly seasoned with a medley of warm spices like turmeric, cumin, coriander, and red chili powder. Cooked in aromatic coconut oil with the delightful crackle of mustard seeds and fragrant curry leaves, this dish is elevated with hints of fresh ginger, garlic, and a spritz of zesty lemon juice. Garnished with cilantro, this Paleo-friendly bhindi fry pairs beautifully with any entrée or makes a satisfying standalone snack. Easy to prepare in just 40 minutes, it’s a naturally gluten-free, low-carb, and vegan option perfect for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 8 leaves curry leaves
- 1 inch fresh ginger
- 3 cloves fresh garlic
- 1 tablespoon lemon juice
- 2 tablespoons cilantro
Instructions
Wash the okra thoroughly and pat dry with a clean kitchen towel. Trim the ends and cut them into 1-inch pieces.
Finely chop the fresh ginger and garlic cloves.
Heat coconut oil in a large skillet over medium heat.
Add mustard seeds to the hot oil and let them splutter.
Add curry leaves, chopped ginger, and garlic to the skillet. Sauté for 1-2 minutes until the ginger and garlic are fragrant.
Add the sliced okra to the skillet. Cook on medium heat, stirring occasionally, for about 10 minutes, or until the okra is cooked and slightly crispy.
Sprinkle turmeric, cumin, coriander, red chili powder, and salt over the okra. Stir well to coat the okra pieces with the spices.
Continue to cook for another 5-7 minutes, stirring frequently, until the spices are well incorporated and the okra is crispy.
Once done, turn off the heat and drizzle lemon juice over the cooked okra.
Garnish with freshly chopped cilantro before serving.
Serve hot as a side dish with your favorite Paleo entrees.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 8.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1841 mg | 39% | |
*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.
