Dry Bhindi Vegetable
This recipe for Dry Bhindi Vegetable is perfect for those who want a low-oil version of their favorite dish. This gluten-free, vegan, and vegetarian dish is made with just little oil, making it a healthier option for those watching their fat intake. Bhindi (okra) is a good source of fiber and Vitamin C, and this recipe retains its nutritional benefits while also being delicious and flavorful.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
62 kcal
Protein
2 g
Carbs
8 g
Fat
2 g
Fiber
5 g
Ingredients
Ladies finger
250 gms (250g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.5 medium cup (80g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Turmeric powder
0.25 tsp (1g)
Chopped Tomato
1 small cup (100g)
Red chilli Powder
0.25 tsp (1g)
Instructions
Preparation
-Wash, dry and slice bhindi. keep aside.
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes, green chili, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add sliced bhindi and stir well to coat the masala on the bhindi.
Cover the pan with a lid and let the bhindi cook for 10-12 minutes over low heat. Stir occasionally to avoid burning.
Remove the lid and increase the heat to medium. Cook for another 2-3 minutes until the bhindi is slightly crispy.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.