Soy-Free Bhindi Bhujiya
Elevate your vegetable side dishes with this vibrant and flavorful Soy-Free Bhindi Bhujiya, a delightful take on the classic Indian stir-fried okra. Made with fresh, tender okra slices and infused with aromatic spices like cumin, turmeric, and garam masala, this soy-free recipe is perfect for those seeking a healthy, allergy-friendly option. A touch of lemon juice enhances its tangy undertones, while fresh cilantro adds a burst of color and freshness. Quick to prepare in under 45 minutes, this dish is naturally gluten-free and pairs beautifully with steamed rice or warm Indian bread like chapati or naan. Ideal for family meals or weeknight dinners, Soy-Free Bhindi Bhujiya is a must-try for lovers of bold, plant-based flavors.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 3 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 medium, finely chopped onion
- 2 small, finely chopped green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh cilantro
Instructions
Start by washing the okra under running water. Pat them dry with a clean kitchen towel to remove any moisture, as this helps in reducing the stickiness during cooking.
Trim the ends of each okra and then slice them into thin rounds about 0.5 cm thick.
Heat 3 tablespoons of cooking oil in a large non-stick pan over medium heat.
Once the oil is hot, add 1 teaspoon of cumin seeds and roast them until they begin to sizzle and become aromatic, around 30 seconds.
Add the finely chopped onion and sauté until they turn translucent, roughly 3-4 minutes.
Mix in the finely chopped green chilies.
Reduce heat slightly and incorporate the sliced okra. Stir well to coat all the pieces with the oil and onions.
Sprinkle the turmeric powder, red chili powder, coriander powder, and salt over the okra.
Gently toss everything together ensuring the spices are evenly distributed among the okra slices.
Cover the pan and let the okra cook on low heat, stirring occasionally to avoid burning or sticking, until they become tender and slightly crispy on the edges, approximately 20-25 minutes.
Once cooked to the desired texture, remove from heat and sprinkle garam masala over the dish.
Add lemon juice and chopped fresh cilantro, then give everything a final gentle toss.
Serve the Soy-Free Bhindi Bhujiya hot as a side dish to rice or your choice of Indian bread.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 16.4 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2054 mg | 44% | |
*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.
