Masala Fenugreek Bhindi Sabzi Recipe: A Flavorful, Healthy Side Dish
Fenugreek and bhindi (okra) are two vegetables that frequently grace Indian kitchens, each offering its unique set of flavors and health benefits. If you’re looking to switch up the classic preparation of these vegetables, the Masala Fenugreek Bhindi Sabzi is the perfect dish to try. Combining the earthy taste of methi (fenugreek leaves) with the mild, slightly sticky texture of bhindi (okra), this dish is a delightful blend of flavors that can make a wonderful side dish for lunch or dinner. It’s not only quick and easy to make but also a nutritious addition to your meals, providing a fantastic source of dietary fiber, iron, and essential vitamins.
Whether you’re looking for a healthy, vegetarian dish or need a quick recipe for the kids’ lunchboxes, Masala Fenugreek Bhindi Sabzi has got you covered. You can also stuff it inside phulkas to create a satisfying and wholesome roll. Here’s how you can make this aromatic, savory dish at home.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 1 cup, chopped into bite-sized pieces |
| Methi Leaves (Fenugreek Leaves) | 3/4 cup, coarsely chopped |
| Mustard Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Asafoetida (Hing) | 1 pinch |
| Onion | 1, chopped |
| Garlic | 4 cloves, crushed |
| Turmeric Powder (Haldi) | 1/2 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
Instructions
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Prepare the ingredients: Begin by washing the bhindi (okra) thoroughly, patting it dry with a kitchen towel, and then chopping it into bite-sized pieces. Similarly, wash and coarsely chop the methi leaves (fenugreek).
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Heat the oil: In a deep pan or kadhai, heat the mustard oil over medium heat. Once the oil is hot, add the cumin seeds (jeera) and let them splutter for a few seconds.
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Add the aromatics: Quickly add a pinch of asafoetida (hing) and let it release its aroma. Next, add the chopped onion and crushed garlic to the pan. Sauté the mixture until the onions turn light golden brown, allowing the flavors to meld together.
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Cook the okra and fenugreek: Add the chopped bhindi (okra) and methi leaves (fenugreek) to the pan. Sauté everything together for a few minutes until the ingredients are well combined.
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Add the spices: Sprinkle in the turmeric powder (haldi), red chilli powder, coriander powder (dhania), and garam masala. It’s best to sprinkle the spices over the sabzi (vegetable) rather than directly mixing them, as this helps the spices coat the vegetables evenly. Stir everything together to ensure the spices are well distributed.
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Cook the sabzi: Let the mixture sauté for an additional 2–3 minutes. Then, cover the pan with a lid and cook for 3–4 minutes on medium heat, allowing the bhindi (okra) to soften and cook through.
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Add the finishing touch: Once the okra has cooked through and become tender, sprinkle in the amchur (dry mango powder) to add a tangy kick. Mix well and cook the sabzi for another minute to ensure all the flavors are well incorporated.
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Serve: Once done, turn off the heat and transfer the Masala Fenugreek Bhindi Sabzi to a serving bowl. Serve this flavorful vegetable dish with phulkas, pudina tawa paratha, or alongside a warm bowl of Aloo Dum or Gujarati Dal for a complete meal.
Tips for Perfect Masala Fenugreek Bhindi Sabzi
- Bhindi (Okra): To avoid the stickiness of the okra, ensure that you dry the bhindi well before chopping. This will help the okra cook without releasing too much moisture.
- Methi Leaves: Fenugreek leaves have a slightly bitter taste, which pairs wonderfully with the sweetness of onions and the tanginess of amchur. If you’re new to cooking with methi, you can use a bit less in the first attempt.
- Mustard Oil: Mustard oil lends a distinctive pungency to the dish that enhances its flavors. However, if you prefer a milder taste, you can substitute it with vegetable or olive oil.
- Serve with sides: This dish pairs well with a variety of Indian bread such as naan, roti, or even paratha. You can also serve it as a side to a rice dish like jeera rice or plain basmati rice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 3g |
| Carbohydrates | 12g |
| Fat | 4g |
| Fiber | 4g |
| Sodium | 180mg |
| Iron | 2mg |
This easy-to-make, flavorful Masala Fenugreek Bhindi Sabzi is not just delicious but also packed with nutrients. It’s a great way to incorporate more greens into your meals while offering a burst of Indian flavors. Perfect for any meal of the day, this recipe can be enjoyed by everyone at the table, from children to adults. Give it a try and add this nutritious and zesty vegetable dish to your cooking repertoire today!
