It’s funny, I never liked bhinda growing up. But now I love it! “Bhinda” is the Indian name for okra. Okra is a vegetable that belongs to the same plant family as hibiscus and cotton. It is incredibly nutritious. Okra contains potassium, vitamin B, vitamin C, folic acid, and calcium. It is LOW in calories and HIGH in fiber. Okra has also been strongly suggested to help manage blood sugar in type 1 and type 2 diabetes, along with gestational diabetes (diabetes during pregnancy). There are other benefits such as reduction of cholesterol and improving digestion. The list goes on and on! Try this very flavorful, naturally vegan, recipe and feel good eating it 🙂
- 2 tbsp fresh garlic, thinly sliced
- 1 tsp cumin seeds
- 1/2 tsp rye (aka mustard) seeds
- 1/4 tsp hing powder
- 5 cups okra, sliced in half
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp salt (adjust to taste)
- 1 tsp paprika
instructions (makes 5-6 servings)
- Heat 2 tbsp olive oil in a large pan. Add cumin / rye seeds, cook for 1-2 min. Add hing powder and garlic. Cook for 2-3 min, until garlic is sizzling.
- Add okra, stir well. Add the remaining spices: turmeric, red chili powder, cumin powder, and salt. Lower heat, cover the pan, and cook for ~8 min.
- Remove lid, and continue to cook on low heat. Add paprika (for color) and stir well. Cook for another 9-10 min. Lower heat to lowest setting and cook for an additional 7-8 min.
- Remove from heat and serve warm.