9 Quick Bhindi Recipe Ideas For A Healthy Tiffin

Bhindi ki sabzi is an all time favourite in Indian dabbas. While our mothers shower extra love in it in 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 recipe. Try it on!

1. Pyazwaali Bhindi

A perfect low calorie version of the famous north Indian delicacy in which the lady's finger is tossed with saut¨¦ed onions. Traditionally the bhindi is deep-fried to whip up this delicacy. Here is a heart-friendly variation to enjoy your favourite subzi and yet keep a check on calories as well as fat.

Ingredients

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

Method

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

Ingredients

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

Method

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 hot.

*Recipe & Image Courtesy: food.ndtv.com

3. Oven-Fried Okra

Ingredients:

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)

Cooking spray

Method

Preheat oven to 450?.

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 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 450? for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.

*Recipe Courtesy: myrecipes.com

4. Corn and Okra Saut¨¦

Ingredients

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 jalape?o 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

Method

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saut¨¦ 1 minute. Add okra; saut¨¦ 3 minutes. Reduce heat to medium. Add bell pepper and jalape?o; 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

5. Roasted Okra

via pinkbasil.com

Ingredients

18 fresh okra pods, sliced 1/3 inch thick

1 tablespoon olive oil

2 teaspoons kosher salt, or to taste

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

*Recipe Courtesy: allrecipes.com

6. Bhindi Masala (Zero Oil Recipe)

Ingredients

20 tender ladies finger (bhindi)

To Be Ground Into A Smooth Paste

1/2 cup roughly chopped roasted onion

2 tbsp freshly grated coconut

1 cup chopped coriander (dhania)

2 tsp sugar

2 tsp ginger-green chilli paste

1/2 tsp turmeric powder (haldi)

1 tbsp coriander-cumin seeds (dhania-jeera) powder

2 tsp garam masala

2 tsp roasted sesame seeds (til)

1 tbsp lemon juice

salt to taste

For Serving

rotis / parathas

Method

Wash, dry and slit the ladies finger lengthwise.

Cut the ladies finger into half horizontally and stuff little prepared paste into each bhindi halve. Keep aside.

Heat a non-stick kadhai, add the bhindi and the remaining paste, mix well and cover and cook on a slow flame for 10 minutes or till they become soft, while stirring occasionally. Serve hot with rotis or parathas.

*Recipe Courtesy: tarladalal.com

7. Vendakkaya Curry (Bhindi Curry)

Ingredients

1/2 kg okra

2 Tbsp urad chilka

1 bunch curry patta

1/4 cup oil

1 tsp each of mustard seeds, dhania, haldi, and chilli powder

1/2 cup jeera

Chopped onions

1 tsp chopped ginger

1/2 tsp amchur salt to taste

3 slit green chillies

1/2 cup yogurt

2 tsp grated coconut

Dhania patta for garnish

Method

Deep fry the dhania and the urad separately.

Fry curry leaves and keep all 3 aside.

Heat oil. Add mustard seeds, dhania, chilli powder, jeera and haldi.

Add onions and ginger.

Cook until the onions are soft.

Add bhindi, urad and curry leaves.

Stir-fry it for some time.

Put in the amchur, salt and green chillies.

Cook for a minute.

Then add yogurt.

Let it simmer for 4 minute.

Stir in the grated coconut.

Garnish with fresh dhania and serve with rice.

Note: You can add vegetables of your choice in the curry.

*Recipe Courtesy: food.ndtv.com

8. Okra in Tamarind Gravy

via cheriesstolenrecipes.blogspot.com

Ingredients

250 gm okra

75 ml oil

05 gm mustard seeds

03 gm curry leaves

10 gm green chillies

03 gm asafoetida

100 gm onions

05 gm turmeric

20 gm red chilli powder

75 gm sambhar powder

Salt

100 gm tamarind water

Method

Cut the okra in pieces about 1 inch in length.

Soak the tamarind and extract the pulp.

Chop onion and green chillies.

Heat oil and add mustard seeds. Wait for it to crackle and then add onions to it.

Saute onions until translucent.

Add curry leaves and all powders.

Mix in the okra and saute on a slow flame for 5 minutes.

Add tamarind and water to thin the gravy, boil until the okra is cooked.

Simmer on a slow fire for 10 minutes.

*Recipe Courtesy: food.ndtv.com

9. Dahi Bhendi

via love2experiment.wordpress.com

Ingredients

4 cups ladyfinger (bhindi), chopped into (11/2") pieces

1 tsp cumin seeds (jeera)

1 tsp mustard seeds (rai/sarson)

1 tbsp urad dal (split black lentils)

2 whole dry kashmiri red chillies, broken into pieces

1/2 cup chopped onions

1 cup chopped tomatoes

1/4 tsp chilli powder

1/2 tsp turmeric powder (haldi)

1/4 cup low fat yogurt (dahi)

1 tbsp oil

1/4 tsp salt

To be ground into a paste

1 tbsp freshly grated coconut

1 tbsp broken cashewnuts (kaju)

3 tbsp beaten rice (poha) , roasted

Method

Heat two teaspoons of oil in a non-stick pan and saut¨¦ the bhindi until it is cooked. Remove and drain on absorbent paper.

Heat the remaining oil in the same pan and add the cumin seeds, mustard seeds and urad dal.

When it crackles, add the red chillies and fry again for a few more minutes.

Add the onion and saut¨¦ until it is golden brown. You can sprinkle a little water over it to keep it from burning.

Add the tomatoes, chilli powder, turmeric powder and the ground paste and simmer for a while.

Meanwhile, add 1? cups of water to the yogurt and whisk well. Add this to the pan and bring to a boil.

Add the saut¨¦ed bhindi and salt and simmer for five more minutes.

Serve hot.