Whole30 Bhindi Sabzi
Elevate your Whole30 meal plan with this vibrant and wholesome Bhindi Sabzi recipe, a delightful twist on the classic Indian okra stir-fry. Featuring tender, sautéed fresh okra, aromatic spices like cumin and coriander, and the rich flavor of coconut oil, this dish is completely Whole30-compliant and packed with nutrients. A medley of onions, tomatoes, garlic, and ginger creates a flavorful base, while turmeric and red chili powder add warmth and color. Quick to prepare in just 40 minutes, this gluten-free, vegan recipe is perfect for lunch or dinner, offering a healthy, satisfying option that pairs beautifully with your favorite plant-based sides. Garnished with fresh cilantro, this Bhindi Sabzi is a must-try for anyone seeking bold flavors in a clean-eating lifestyle.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons coconut oil
- 1 medium onion
- 1 large tomato
- 1 inch piece fresh ginger
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 2 tablespoons fresh cilantro
Instructions
Rinse the okra thoroughly under running water. Pat it dry completely using a kitchen towel. Slice off the tops and tails of each okra, then cut them into 1-inch pieces.
Finely chop the onion, tomato, and cilantro. Grate the ginger and mince the garlic cloves.
Heat coconut oil in a large skillet over medium heat. Once hot, add cumin seeds and let them sizzle for about 30 seconds until they release their aroma.
Add the chopped onions to the skillet and sauté for 3-4 minutes or until they turn translucent.
Stir in the grated ginger and minced garlic. Cook for 1-2 minutes until the raw aroma disappears.
Introduce the chopped tomatoes into the mixture and cook for an additional 4-5 minutes until they are soft and mushy.
Add sliced okra to the skillet, stirring to mix well with the onion and tomato base.
Sprinkle turmeric, red chili powder, salt, and coriander powder over the okra. Mix until the spices coat the okra evenly.
Reduce the heat to low, cover the skillet, and let the okra cook for about 10-12 minutes. Stir occasionally to prevent sticking, cooking until the okra is tender.
Once cooked, remove the lid and increase the heat slightly to evaporate any excess moisture if needed.
Turn off the heat and garnish with fresh cilantro before serving.
Serve hot with a side of your choice to enjoy this flavorful Whole30 Bhindi Sabzi.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 18.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2371 mg | 50% | |
*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.
