Sugar-Free Bhindi Ki Sabji
Discover the vibrant flavors of *Sugar-Free Bhindi Ki Sabji*, a healthy and wholesome Indian stir-fry made with tender okra, aromatic spices, and refreshing hints of ginger and lemon. This diabetic-friendly recipe skips any added sugar, relying solely on the natural sweetness of freshly sautéed onions and tomatoes. Prepared in mustard oil for an authentic touch, the dish is infused with the earthy warmth of cumin seeds, turmeric, and coriander powder. Perfect for a quick and nutritious meal, this stir-fry comes together in just 40 minutes and pairs beautifully with roti, parathas, or a comforting bowl of steamed rice. Garnished with cilantro for a herbal finish, this savory delight is sure to become a staple in your kitchen. Healthy, flavorful, and 100% sugar-free—this bhindi sabji is a celebration of taste and well-being!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 2 tablespoons Mustard Oil or Cooking Oil
- 1 large Onion
- 1 large Tomato
- 2 pieces Green Chillies
- 1 inch Ginger
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Cilantro (Coriander Leaves)
Instructions
Wash the okra thoroughly under running water, and pat them completely dry with a kitchen towel. This is necessary to minimize slime during cooking.
Trim the heads and tips of the okra and cut them into 1/2-inch pieces.
Finely chop the onion, tomato, green chillies, and coriander leaves. Grate or finely mince the ginger.
Heat the mustard oil in a large pan over medium heat until it begins to smoke slightly, then reduce the heat to low and add cumin seeds.
Once the cumin seeds begin to splutter, add the chopped onion and sauté until they become translucent.
Add the grated ginger and chopped green chillies, sauté for another 1-2 minutes until the raw aroma fades.
Increase the heat to medium, add the okra pieces and sauté them until they lose their sticky texture—about 5-7 minutes.
Add the chopped tomato and continue cooking for another 3-4 minutes until the tomatoes are soft.
Stir in turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine and coat okra pieces evenly with spices.
Cover the pan with a lid and reduce the heat to low, allowing it to cook for another 10 minutes. Stir occasionally to avoid sticking.
Check if the okra has cooked through and turned soft. If not tender, cook for an additional 2-3 minutes.
Once the bhindi is cooked, turn off the heat and add lemon juice. Mix well.
Garnish with freshly chopped cilantro and serve hot with chapatis or rice.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 33.1 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2370 mg | 50% | |
*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.
