Nut-Free Bhindi Bhujiya

Elevate your vegetable side dishes with this delightful Nut-Free Bhindi Bhujiya, a warm and flavorful Indian stir-fry starring tender okra. Perfectly seasoned with earthy cumin, zesty turmeric, and a hint of heat from green chilies, this nut-free version ensures accessibility for those with dietary restrictions—all without compromising on traditional taste. The addition of caramelized onions, tangy tomatoes, and aromatic spices creates a rich base, while a splash of lemon juice and a sprinkle of chopped cilantro add a bright, refreshing finish. Ready in just 40 minutes, this gluten-free and vegan-friendly recipe pairs beautifully with roti, paratha, or a bowl of steamed rice, making it a versatile, crowd-pleasing dish for any mealtime.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Fresh okra (bhindi)
• 3 tablespoons Vegetable oil
• 1 large Onion, thinly sliced
• 1 medium Tomato, finely chopped
• 2 Green chilies, slit lengthwise
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

1. Wash the okra thoroughly under running water and pat dry using a kitchen towel. The okra needs to be completely dry to prevent it from becoming slimy during cooking.

Step 2

2. Trim the tops and tips of the okra and then cut them into thin round slices (about 0.5 cm thick).

Step 3

3. Heat the vegetable oil in a large pan over medium heat.

Step 4

4. Add the cumin seeds to the hot oil and let them crackle for a few seconds.

Step 5

5. Add the sliced onion and green chilies. Sauté until the onions turn golden brown.

Step 6

6. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 7

7. Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the sautéed onions and tomatoes.

Step 8

8. Add the sliced okra to the pan and stir to coat it evenly with the spice mixture.

Step 9

9. Cover the pan and cook on medium-low heat for about 15 minutes, stirring occasionally to prevent sticking. Do not add water as it's important for the okra to cook in its own released moisture.

Step 10

10. Once the okra is tender and cooked, uncover the pan and increase the heat slightly to evaporate any excess moisture. Stir gently to avoid mashing the okra.

Step 11

11. Add the garam masala and salt to the cooked okra, mixing gently to incorporate the flavors.

Step 12

12. Finally, add the lemon juice and turn off the heat. Taste and adjust seasoning if necessary.

Step 13

13. Garnish the bhindi bhujiya with freshly chopped cilantro before serving.

Step 14

14. Serve hot with roti, paratha, or rice.

Nutrition Facts

Serving size	939.3 grams (939.3g)

Amount per serving	% Daily Value*
Calories	662

Total Fat 42.80g	55%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 25.20g
Cholesterol 0mg	0%
Sodium 2434mg	106%
Total Carbohydrate 71.90g	26%
Dietary Fiber 26.40g	94%
Total Sugars 23.20g
Protein 15.60g	31%

Vitamin D 0IU	0%
Calcium 545mg	42%
Iron 10mg	57%
Potassium 2572mg	55%

*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: 52.4%

Protein: 8.5%

Carbs: 39.1%