Whole30 Bhindi Ki Sabji
Elevate your Whole30 meal plan with this vibrant and flavorful Whole30 Bhindi Ki Sabji! This nutrient-packed Indian-inspired dish features tender okra (bhindi) sautéed to perfection in coconut oil with fragrant cumin seeds, red onions, and a bold blend of turmeric, coriander, and red chili powder. This recipe skips the sugar and grains, ensuring it's 100% Whole30-compliant, while fresh cilantro and a splash of lemon juice add a refreshing finish. With its quick prep time and satisfying texture, this dish is perfect as a wholesome side or a light plant-based main. Say goodbye to boring meals and embrace this healthy, gluten-free, and dairy-free recipe that proves clean eating can still be flavorful! Ideal keywords: Whole30 okra recipe, Indian okra sabji, gluten-free plant-based Indian dish, clean eating vegetable recipes.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Wash the okra thoroughly under running water. Pat them dry with a clean kitchen towel, and ensure that they are completely dry before cutting. This prevents the okra from becoming slimy during cooking.
Trim the heads and tips off the okra and cut them into 1/2-inch pieces.
Heat coconut oil in a large skillet over medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped red onion and sauté until golden brown, about 3-4 minutes.
Stir in the minced ginger and garlic, and sauté for another minute until fragrant.
Add the sliced okra to the skillet and stir well to coat with the aromatic mixture.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the okra. Mix well to combine the spices evenly with the okra.
Reduce the heat to low, cover the skillet with a lid, and cook for about 15-20 minutes. Stir occasionally to ensure even cooking and prevent burning.
Once the okra is cooked through and tender, remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes to let any excess moisture evaporate and allow the okra to crisp up slightly.
Turn off the heat and add the freshly squeezed lemon juice and chopped cilantro. Stir to combine.
Serve the Whole30 Bhindi Ki Sabji hot as a side or a main dish. It's delicious on its own or served alongside a nutrient-dense salad.
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 460 mg | 10% | |
*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.
