Whole30 Bhindi Fry
Elevate your Whole30 journey with this vibrant and flavorful Bhindi Fry recipe! Packed with fresh okra, aromatic spices, and a tangy twist of lemon juice, this dish is a healthy and satisfying addition to your clean eating routine. Cooked in nutrient-rich coconut oil, the okra becomes tender with a crisp edge, while mustard seeds and cumin add depth to every bite. Turmeric and red chili powder bring warm, earthy, and slightly spicy notes, balancing perfectly with the freshness of chopped cilantro. Ready in just 30 minutes, this quick and easy side dish is both gluten-free and dairy-free, making it ideal for clean-eating enthusiasts and Whole30 devotees alike. Pair it with a crisp salad or your favorite Whole30 main course for a wholesome, meal-prep-friendly delight!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro, chopped
Instructions
Start by washing the fresh okra under running water. Pat them dry with a paper towel or kitchen cloth to remove excess moisture. Trim the ends and slice each into 1/2-inch pieces.
Heat the coconut oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle for a few seconds.
Add the cumin seeds and stir well for another 30 seconds until they become fragrant.
Introduce the sliced okra into the pan and stir them until they are evenly coated with the oil and seeds.
Sprinkle the turmeric powder, red chili powder, and salt over the okra. Mix well so that the spices are evenly distributed.
Continue to cook the okra on medium heat, stirring occasionally, for about 15 minutes or until the okra is tender and slightly crispy. Avoid over-stirring to prevent the okra from becoming too slimy.
Add the lemon juice to the pan, mixing thoroughly to incorporate the tangy flavor with the spices.
Once the okra is fully cooked, remove the skillet from heat. Garnish with freshly chopped cilantro before serving.
Serve hot as a side dish with a salad or your choice of Whole30 main course.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 8.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1621 mg | 34% | |
*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.
