Heart-Healthy Aloo Bindi Fry

Savor the goodness of this Heart-Healthy Aloo Bindi Fry, a wholesome twist on the classic Indian stir-fry! Packed with fiber-rich okra and nutrient-dense potatoes, this recipe is sautéed in heart-friendly olive oil and subtly seasoned with aromatic spices like cumin, turmeric, and coriander. The secret to its light and healthy appeal lies in minimal oil usage and the perfect balance of zesty lemon juice and fresh cilantro garnish. Ready in just 40 minutes, this vibrant dish offers a delightful combination of crisp textures and bold flavors, making it an ideal side for whole-grain roti or a satisfying addition to your weeknight dinner spread. Perfect for anyone seeking nutritious, plant-based recipes that deliver both taste and wellness.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Okra (bindi)
• 2 medium Potatoes
• 1 tablespoon Olive oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Cilantro

Directions

Step 1

Wash the okra thoroughly and dry it to avoid sliminess while cooking. Trim the ends and cut the okra into 1-inch pieces.

Step 2

Peel and cut the potatoes into small cubes, roughly matching the size of the okra pieces for even cooking.

Step 3

In a large non-stick pan, heat the olive oil over medium heat.

Step 4

Once the oil is hot, add mustard seeds and cumin seeds. Allow them to sizzle and pop, which should take about 30 seconds.

Step 5

Add the cubed potatoes to the pan and stir to coat them in the oil and seeds. Cook for 5-6 minutes, stirring occasionally, until they begin to turn golden.

Step 6

Lower the heat to medium-low and add the okra pieces to the pan with the potatoes. Stir gently to combine.

Step 7

Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables. Mix well to ensure the spices coat the okra and potatoes evenly.

Step 8

Cover the pan and allow the vegetables to cook for 10-12 minutes, stirring occasionally. Ensure the potatoes are tender and the okra is cooked through but still slightly crisp.

Step 9

Uncover the pan and increase the heat to medium-high. Stir-fry for an additional 3-4 minutes to let any excess moisture evaporate and the vegetables to get a slight char.

Step 10

Turn off the heat and drizzle the lemon juice over the aloo bindi fry. Toss gently to combine.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot as a side dish with whole grain roti or as part of a larger meal.

Nutrition Facts

Serving size	699.9 grams (699.9g)

Amount per serving	% Daily Value*
Calories	625

Total Fat 17.40g	22%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 1251mg	54%
Total Carbohydrate 109.30g	40%
Dietary Fiber 19.20g	69%
Total Sugars 9.30g
Protein 16.80g	34%

Vitamin D 0IU	0%
Calcium 326mg	25%
Iron 10mg	54%
Potassium 3091mg	66%

*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: 23.7%

Protein: 10.2%

Carbs: 66.1%