Sabzi Bhendi Sauteed Okra with Cumin
Brighten up your mealtime with "Sabzi Bhendi Sauteed Okra with Cumin," a flavorful Indian side dish that celebrates the tender earthiness of fresh okra. This simple yet aromatic recipe uses cumin seeds to infuse the dish with a warm, nutty aroma, while bold spices like turmeric, red chili powder, and coriander powder elevate the flavors to irresistible heights. The cooking technique ensures the okra remains delightfully tender and avoids any unwanted sliminess, making it a textural delight. Perfect for pairing with steamed rice, fluffy chapati, or buttery naan, this 30-minute vegan dish is as versatile as it is delicious. Garnish with fresh cilantro for a burst of color and freshness, and enjoy a wholesome, spice-packed creation that’s ideal for weeknight dinners or festive spreads alike! Keywords: sautéed okra, bhendi recipe, Indian side dish, vegan okra sabzi, cumin-infused recipes.
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhendi/ladyfinger)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Wash the okra thoroughly under running water. Pat them dry completely with a clean kitchen towel or paper towels. Ensure there is no residual moisture as this will help prevent the okra from getting slimy during cooking.
Cut the okra into 1-inch pieces, trimming off the ends as needed. Set aside.
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped okra to the pan and mix well to coat the pieces with the oil and cumin seeds.
Reduce the heat to medium-low and cook the okra uncovered, stirring occasionally, for about 10 minutes. This helps to slightly dry out the okra and prevents it from becoming slimy.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to evenly coat the okra with the spices.
Continue cooking the okra, stirring occasionally, for another 10 minutes or until it is tender and lightly browned. Avoid over-stirring as it can break the okra pieces.
Taste-test the seasoning and adjust salt or spices if needed.
Once done, remove from heat and garnish with fresh cilantro if desired.
Serve hot as a side dish with steamed rice, chapati, or naan.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 7.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1650 mg | 35% | |
*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.
