Bhindi ki sabzi or Bhindi recipe is an all-time favourite in Indian dabbas. While our mothers shower extra love in it in the form of spices and oil, there are a few healthy changes in okra that can retain the terrific texture and give a really quick healthy tiffin box recipes. Try it on!
1. Pyazwaali Bhindi/ Bhindi Masala
A perfect low-calorie version of the famous north Indian delicacy in which the lady’s finger is tossed with sautéed onions. Traditionally the bhindi is deep-fried to whip up this delicacy. Here is a heart-friendly variation to enjoy your favourite bhindi ki sabzi (bhindi recipe) and yet keep a check on calories as well as fat.
2 cups chopped lady’s finger (bhindi)
1 tsp cumin seeds (jeera)
1 cup onions, chopped
2 tsp ginger-green chilli paste
a pinch of turmeric powder (Haldi)
1/4 cup low-fat curds (Dahi)
2 tsp oil
salt to taste
Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
Add the onions, ginger-green chilli paste, turmeric powder and cook till the onions turn golden brown.
Add the bhindi and cook over medium flame till they are soft.
Add the curds and salt and cook for 2 to 3 more minutes.
Serve hot with parathas.
*Recipe & Image Courtesy:tarladalal.com
2. Bhindi Achaari
250 gm bhindi
2 tsp mustard seeds
1 tsp jeera
1 tsp kalonji (onion seeds)
1 tsp saunf
10 red chillies
Pinch of heeng (asafoetida)
Salt – to taste
1/4 cup tomato puree
1/4 cup mustard oil
1 tsp turmeric powder
Wipe the bhindi and cut off the top.
Heat 2 Tbsp oil and stir fry the bhindi till cooked. Keep aside.
Roast mustard seeds, kalonji, saunf and red chilli in 1 Tbsp of oil and grind.
Heat the rest of the oil, add jeera, turmeric and bhindi to it.
Add the ground mixture and salt to taste.
Add tomato puree and simmer till well mixed. Serve this hot Bhindi recipe.
*Recipe & Image Courtesy: food.ndtv.com
3. Oven-Fried Okra
1 1/2 cups yellow cornmeal
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Dash of ground red pepper
1/2 cup fat-free buttermilk
1 large egg, lightly beaten
1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)
Preheat oven to 450º.
Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set aside.
Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand for 3 minutes.
Dredge okra in cornmeal mixture. Place okra on a jelly-roll pan coated with cooking spray. Lightly coat okra with cooking spray. Bake at 450º for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.
*Recipe Courtesy: myrecipes.com
4. Corn and Okra Sauté
1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper.
*Recipe Courtesy: myrecipes.com