Bhindi ki Sabji (Punjabi Style Bhindi Sabzi)
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4.9
45 reviews
Excellent
Bhindi ki Sabji (Punjabi Style Bhindi Sabzi)
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Bhindi ki sabji is a simple, easy and tasty vegan recipe of a mildly spiced dry okra curry that tastes delish with an Indian bread like roti or phulka.
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Ingredients
- 2 tablespoons oil
- ¾ to 1 cup chopped onions or 1 large onion
- ¾ to 1 cup chopped tomatoes or 1 large tomato
- 250 grams bhindi (okra or lady finger)
- 1 teaspoon chopped green chilies or serrano pepper or 1 green chilli
- 1 teaspoon fennel powder (ground fennel)
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafetida (hing)
- 1 to 2 pinches dry mango powder (amchur)
- ¼ teaspoon garam masala
- salt as required
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Preparation
- Rinse okra well with water. Dry each okra with a kitchen napkin.
- Trim the top stalk part and base tip part. Then chop the okra into ½ to 1 inch round pieces.
Sautéing
- Heat oil in pan or kadai. Sauté the onions until transparent.
- Now add the green chili and tomatoes. Sauté them until the tomatoes soften.
- Add all the spice powders one by one.
Making bhindi ki sabji
- Mix and sauté for a minute. Then add chopped okra. Mix well. Add salt as required and mix again.
- Place a lid with a rim on the pan or kadai. Pour some water on the lid.
- On a low to medium heat, cook the okra until they are softened.
- Keep on checking in between and stir occasionally to avoid the bhindi sabzi from sticking to the pan.
- When the okra is tender and softened, garnish the bhindi bhaji with chopped coriander leaves.
Serving suggestions
- Serve bhindi ki sabji hot with roti or paratha. You can also serve it as a side dish with dal and rice or kadhi and rice. Bhindi sabzi can also be packed in the lunch-box with a side of roti, paratha or bread.
Notes
- Buying okra: Get okra pods which are tender, young and fresh. Aged or mature okra will be highly stringy.
- Chopping bhindi: When chopping okra, make sure they are completely dry and do not even have a drop of water or moisture on them. While cutting bhindi, you will see some of the sticky substance on the knife. Simply wipe it with a paper kitchen towel.
- Cooking non-sticky okra: Adding sour acidic ingredients like tomatoes, tamarind, yogurt, vinegar, lemon juice help in making the okra non-sticky and non-slimy.
- Scaling: You can double or triple the recipe easily.
- Spicing: This bhindi sabzi recipe is mild and not spicy or pungent. For a spicy taste, you can add some red chilli powder, ginger-garlic paste or increase the number of green chillies.
- Gluten-free version: To make a gluten-free bhindi bhaji, simply skip asafetida (hing) or add gluten-free asafetida.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
448mg
(19%)
Potassium
425mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1010IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
31mg
(34%)
Vitamin E
4mg
Vitamin K
31µg
Calcium
90mg
(9%)
Vitamin B9 (Folate)
65µg
Iron
1mg
(6%)
Magnesium
60mg
Phosphorus
74mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 448mg | 19% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1010IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 31mg | 34% |
| Vitamin E | 4mg | |
| Vitamin K | 31µg | |
| Calcium | 90mg | 9% |
| Vitamin B9 (Folate) | 65µg | |
| Iron | 1mg | 6% |
| Magnesium | 60mg | 15% |
| Phosphorus | 74mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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