Sugar-Free Bhindi Bhujiya
Elevate your everyday veggie routine with this vibrant and healthy Sugar-Free Bhindi Bhujiya recipe—a flavorful stir-fry featuring tender okra, aromatic spices, and fresh herbs. Perfect for those seeking a guilt-free, diabetic-friendly dish, this recipe skips added sugars while still delivering a burst of authentic Indian flavors. With cumin seeds, garlic, ginger, and garam masala adding warmth, and fresh tomatoes bringing natural tang, this dish is a nourishing, satisfying way to enjoy the beloved bhindi. Quick to prepare in under 35 minutes, it pairs beautifully with chapati, roti, or steamed rice, making it ideal for a wholesome weeknight meal or a standout addition to any lunch spread. Whether you’re looking for a low-carb option or simply craving a lighter take on classic bhindi bhujiya, this recipe will delight your taste buds without compromising on health.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 1 medium onion
- 1 tomato
- 2 green chilies
- 3 garlic cloves
- 1 inch piece ginger
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh coriander leaves
Instructions
Rinse the okra thoroughly under cold water. Pat them dry with a clean kitchen towel. Trim the ends and slice into small rounds (~0.5 cm).
Finely chop the onion and tomato. Slit the green chilies lengthwise.
Make a paste from the garlic and ginger using a mortar and pestle or a small blender.
Heat the vegetable oil in a large non-stick pan over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Add the tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts to separate from the mixture.
Combine the coriander powder, turmeric powder, red chili powder, and salt into the pan. Mix well for about 1 minute.
Add the sliced okra into the pan, stirring to coat the pieces with the spice mixture.
Lower the heat and cook for 10-15 minutes, stirring occasionally, until the okra is tender and cooked through. Avoid over-stirring to prevent the okra from becoming slimy.
Sprinkle the garam masala over the cooked bhindi and mix gently.
Garnish with freshly chopped coriander leaves before serving. Adjust salt if needed.
Serve hot with chapati, roti, or rice.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 27.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2394 mg | 51% | |
*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.
