Bhindi Sabji

Bhindi Sabji is a simple yet flavorful Indian stir-fry made with tender okra, aromatic spices, and a medley of onions, tomatoes, and green chilies. This vegan and gluten-free dish comes together in just 40 minutes and is perfect for a wholesome family meal. The earthy flavors of cumin and coriander powder complement the slight tang of tomatoes, while garam masala adds an irresistible warmth to the dish. The key to achieving the perfect texture is cooking the okra until tender with just the right amount of crispness, avoiding any stickiness. Garnished with fresh coriander leaves, Bhindi Sabji pairs beautifully with warm roti, paratha, or steamed basmati rice, making it a versatile addition to your weekly meal rotation. Perfect for both beginners and seasoned cooks, this recipe showcases the magic of Indian home cooking at its best.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Okra (Bhindi)
• 1 large Onion
• 1 medium Tomato
• 1 medium Green Chili
• 1 inch piece Ginger
• 2 cloves Garlic Cloves
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 0.75 teaspoon Salt
• 2 tablespoons Cooking Oil
• 2 tablespoons Fresh Coriander Leaves

Directions

Step 1

Wash the okra thoroughly under running water. Pat them dry with a kitchen towel or paper towels to remove excess moisture. Slice the okra into 1/2-inch pieces and set aside.

Step 2

Peel and finely chop the onion. Chop the tomato and green chili. Peel and mince the ginger and garlic.

Step 3

Heat 2 tablespoons of cooking oil in a large non-stick pan over medium heat.

Step 4

Add 1 teaspoon of cumin seeds to the hot oil. Let them sizzle for a few seconds until aromatic.

Step 5

Add the chopped onion to the pan and sauté until the onions turn golden brown.

Step 6

Stir in the minced ginger and garlic, and the chopped green chili. Cook for about 1 minute until the raw smell disappears.

Step 7

Add the chopped tomato to the pan. Cook until the tomato turns soft and the oil starts to separate.

Step 8

Mix in 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 0.75 teaspoon of salt. Stir well to combine the spices with the onion-tomato mixture.

Step 9

Add the sliced okra to the pan. Mix gently to coat the okra with the spice mixture. Ensure that the okra is well spread out in the pan.

Step 10

Cook uncovered for 15-20 minutes on low to medium heat, stirring occasionally. Avoid over-stirring as it can make the okra gooey. Cook until the okra is tender and slightly crisp.

Step 11

Sprinkle 0.5 teaspoon of garam masala over the cooked okra. Mix gently to combine.

Step 12

Finally, garnish with freshly chopped coriander leaves and serve hot with roti or rice.

Nutrition Facts

Serving size	900.5 grams (900.5g)

Amount per serving	% Daily Value*
Calories	605

Total Fat 31.20g	40%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3003mg	131%
Total Carbohydrate 79.00g	29%
Dietary Fiber 23.10g	83%
Total Sugars 28.20g
Protein 15.80g	32%

Vitamin D 0IU	0%
Calcium 541mg	42%
Iron 9mg	49%
Potassium 2330mg	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.

Source of Calories

Fat: 42.5%

Protein: 9.6%

Carbs: 47.9%