Whole30 Bhindi Bhujiya
Discover a flavorful, health-conscious twist on a classic Indian dish with this Whole30 Bhindi Bhujiya recipe! Packed with tender, perfectly spiced okra cooked in creamy coconut oil, this dish combines the vibrant flavors of cumin, mustard seeds, turmeric, and coriander for an irresistible side dish or light main course. Featuring fresh aromatics like ginger, garlic, and green chili peppers, and finished with a squeeze of zesty lemon juice and a sprinkle of fresh cilantro, this gluten-free and dairy-free recipe is both wholesome and satisfying. With a quick prep time of 10 minutes and just 25 minutes of cooking, it’s an easy and delicious way to add a healthy, plant-based dish to your Whole30 meal plan. Perfect to pair with your favorite protein or enjoy on its own, this Bhindi Bhujiya will become a go-to recipe in your repertoire!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 2 medium green chili peppers, finely chopped
- 1 teaspoon ginger, grated
- 3 garlic cloves, minced
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Start by washing the okra thoroughly under running water. Pat it completely dry with a paper towel to ensure it is moisture-free.
Trim the ends and cut the okra into thin slices, approximately 1/4 inch thick.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is warm, add mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds.
Add the sliced onion to the skillet and sauté until it turns golden brown, about 5-6 minutes.
Add the chopped green chili peppers, grated ginger, and minced garlic to the skillet. Stir well and cook for another 2 minutes.
Now, add the sliced okra to the skillet. Stir to combine the ingredients evenly. Cook for about 10 minutes, stirring occasionally.
Sprinkle the turmeric powder, coriander powder, and salt over the okra. Mix well to coat the okra with spices evenly.
Cover the skillet with a lid and let the okra cook for another 8-10 minutes on low-medium heat until it's tender and fully cooked. Stir occasionally to prevent sticking to the pan.
Once cooked, add the fresh lemon juice and give it a final stir.
Garnish with chopped fresh cilantro before serving.
Serve hot as a side dish or as a light main course.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 20.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2255 mg | 48% | |
*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.
