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A simple and delicious North Indian stir-fry where tender okra is cooked with onions, tomatoes, and aromatic spices. This everyday classic is quick to make and pairs perfectly with roti or dal rice.
For 4 servings
Prepare the Okra
Sauté Aromatics
Cook the Okra
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A simple and delicious North Indian stir-fry where tender okra is cooked with onions, tomatoes, and aromatic spices. This everyday classic is quick to make and pairs perfectly with roti or dal rice.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 187.53 calories per serving with 4.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spices and Tomatoes
Finish and Garnish
Use double the amount of onions and cook them until golden brown before adding the okra for a sweeter, richer flavor.
For a crispy version, slice the okra lengthwise, toss with besan (gram flour) and spices, and then shallow or deep fry until golden and crisp.
Add small, diced potatoes along with the onions and cook until they are almost tender before adding the okra.
You can skip the tomatoes and increase the amount of amchur powder to 1.5 tsp for a tangier, completely dry sabzi.
Okra is rich in dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
This dish is a good source of Vitamin C, which boosts the immune system, and Vitamin K, essential for bone health and blood clotting. It also provides folate and magnesium.
The soluble fiber in okra can help stabilize blood sugar levels by slowing down the absorption of sugar from the digestive tract.
Okra and spices like turmeric are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The key is moisture control. First, wash and thoroughly dry the okra before cutting. Second, cook it in a wide pan without a lid to let moisture evaporate. Third, add salt and acidic ingredients like tomatoes or amchur powder only after the okra has cooked for a bit and the sliminess has reduced.
Yes, Bhindi Sabzi is a healthy dish. Okra is low in calories and a great source of dietary fiber, vitamin C, and vitamin K. The spices used, like turmeric, have anti-inflammatory properties. Using a moderate amount of oil keeps it nutritious.
One serving of this Bhindi Sabzi (approximately 1 cup or 185g) contains around 120-150 calories, depending on the amount of oil used. It's a relatively low-calorie side dish.
If you don't have amchur (dry mango powder), you can squeeze the juice of half a lemon or add 1 teaspoon of chaat masala at the end of cooking for a similar tangy flavor.
Yes, you can. Toss the chopped okra with a little oil and the dry spice powders (except garam masala and amchur). Air fry at 180°C (350°F) for 10-12 minutes. Meanwhile, sauté the onion-tomato masala separately and then mix in the air-fried okra at the end.
Store leftover Bhindi Sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat or in the microwave until warmed through.