Vegan Bhindi Bhujiya
Elevate your weeknight dinners with this flavorful and easy Vegan Bhindi Bhujiya—a classic Indian stir-fry that celebrates the rich, earthy taste of okra. This plant-based recipe combines thinly sliced bhindi (okra) with aromatic spices like cumin, turmeric, and coriander, along with a medley of sautéed onions, tomatoes, and fresh ginger-garlic paste for a tantalizing balance of flavors. The dish is cooked to perfection, ensuring the okra remains tender without turning slimy, thanks to the right cooking techniques. Garnished with fresh coriander, this wholesome and gluten-free dish pairs beautifully with warm roti or steamed rice, making it an ideal choice for a nutritious, vegan-friendly meal. Ready in under 45 minutes and packed with vitamins, it’s perfect for those seeking a healthy and delicious twist on traditional Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 1 medium Onion
- 1 medium Tomato
- 1 medium Green Chili
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh Coriander Leaves
Instructions
Wash the okra thoroughly, pat dry with a clean kitchen towel or paper towel, and then slice them thinly, discarding the top and bottom ends.
Peel and finely slice the onion, chop the tomato, and slit the green chili lengthwise. Peel and grate the ginger and garlic.
Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the sliced onions, and sauté them until they turn translucent.
Add the grated garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.
Include the chopped tomato and green chili, and cook until the tomatoes soften, around 3-4 minutes.
Now add the turmeric powder, coriander powder, red chili powder, and salt. Stir well to mix the spices with the base.
Add the sliced okra and mix gently to coat them with the spice mixture. Cook for 20-25 minutes on medium-low heat. Stir occasionally, ensuring the bhindi does not stick to the pan. Avoid stirring too much to prevent the okra from becoming slimy.
Once the okra is cooked through and has absorbed the flavors, garnish with freshly chopped coriander leaves.
Serve hot with roti or rice.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 25.8 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2218 mg | 47% | |
*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.
