Syvum Home Page

Home > Recipes > Indian Vegetarian Recipes


Indian Vegetarian Recipes

Okra Okra

Quick Okra
(Jhatpat Bhindi)

Okra Okra

Okra (also called Bhindi in India) cooked like this is healthy and delicious. This dish is commonly referred to as Bhindi Fry in India.
Change number of servings to automatically recalculate ingredient amounts.

Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian

300 grams (about 12 oz.) okra cut into small (1/4") pieces
1 cup(s) onion sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chili powder, coriander powder and cumin powder
½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chili(es) slit
a squeeze of lemon and salt to taste
  1. Heat oil on medium level in a pan for about 2 minute(s).
  2. Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
  3. Add the okra and the slit green chili(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).

Nutrition Facts
Serving Size 130g
Amount Per Serving
Calories 140 --------- Calories from Fat 100
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Monounsaturated Fat 6g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 16mg 1%
Potassium 327mg 9%
Total Carbohydrate 10g 3%
Dietary Fiber 4g 15%
Sugars 3g
Protein 2g
Vitamin A 10%
Vitamin C 36%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutritional Information Per Serving:
CarbohydratesFiberProteinFatEnergy
10.2 g 3.7 g 2.2 g 10.9 g 139.6 kcal

 
111 more pages in Indian Vegetarian Recipes

 

Contact Info © 1999-2017 Syvum Technologies Inc. Privacy Policy Disclaimer and Copyright
Previous
-
Next
-