Vegan Bhindi Gosht
Dive into a flavor-packed culinary experience with this Vegan Bhindi Gosht, a plant-based twist on the classic South Asian dish. Fresh, tender okra and shredded young jackfruit come together in a rich, aromatic tomato-based gravy infused with bold spices like garam masala, coriander, and cumin. This hearty vegan recipe mimics the meaty texture and robust flavors of traditional gosht, making it perfect for satisfying cravings. Crispy sautéed okra adds a delightful texture, while a bright garnish of fresh cilantro and a squeeze of lemon juice bring a refreshing finish. Ready in just an hour, this wholesome dish pairs beautifully with steamed rice or warm roti, offering an irresistible vegan meal that's bursting with spice and authenticity.
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Recipe Information
Ingredients
- 250 grams Fresh okra (bhindi)
- 400 grams Canned young jackfruit
- 1 large Onion
- 2 medium Tomatoes
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the okra under cold water, pat dry with a paper towel, and chop off the tops and tails. Cut them into 1-inch pieces.
Drain and rinse the canned young jackfruit. Squeeze out excess water and shred the pieces to resemble shredded meat.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the okra and sauté for about 8-10 minutes until it's slightly crispy and cooked. Remove from pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onions and sauté until golden brown.
Add the garlic and ginger to the onions and sauté for another 2 minutes until the raw smell disappears.
Stir in the chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes break down and spices are aromatic.
Add the shredded jackfruit to the tomato mixture and mix well. Cook for an additional 10 minutes, allowing the jackfruit to absorb the spices.
Mix in the cooked okra and garam masala. Toss everything until the okra and jackfruit are coated with the spices and flavors are well combined. Simmer for another 5 minutes.
Garnish with chopped cilantro and lemon juice. Serve hot with rice or roti.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 22.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2629 mg | 56% | |
*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.
