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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Indian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 106
% Daily Value**
Total Fat 10g
Saturated Fat 6g
Unsaturated Fat 0g
Cholesterol 25mg
Sodium 588mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 1g
Protein 1g
Vitamin A  10%Vitamin C  18%
Calcium  6%Iron  8%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sabzi Bhindi (Fried Okra with Cumin)

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009
"Sabzi Bhindi" which means "Spicy Okra (Lady's finger)" is a preparation native to North India. This goes well with Indian Chapatis (wheat bread) or with plain rice.


1 Tablespoon Cumin Seed ground
3 Tablespoons Ghee
1/4 Teaspoon Pepper black
1 Teaspoon Salt coarse
1 Pound Okra
1 Onion peeled, halved lengthwise, sliced lengthwise into paper-thin slivers
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1. Wash okra, scrape skin lightly to remove any surface fuzz.

2. Pat dry with paper towels.

3. In skillet, heat ghee over moderate heat. Add onion and salt, stir 7-8 minutes until golden brown. Watch for any sign of burning.

4. Add okra, cumin and pepper.

5. Continue to fry, lifting and turning vegetables constantly, for 25 minutes until okra is tender and most of the liquid has evaporated.

6. Serve at once from a heated bowl.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Onion allergies.
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