Crispy Indian Okra | Gestational Diabetes UK
Crispy Indian Okra

Crispy Indian Okra or Bhindi is a deliciously fresh spiced side dish which makes for a great accompaniment to curries.

Okra, or lady’s fingers, as they’re sometimes known, can be a great vegetable to add to your GD diet *(if you don’t take Metformin).

Okra is a source of potassium, vitamin B & C, folic acid & calcium. It’s low in calories and is packed with fibre.

A study in 2012 [Therapeutic Effect of Okra Extract on Gestational Diabetes Mellitus Rats Induced by Streptozotocin, Zhao-Hua Tian et al.] found “Okra extract, rich in antioxidant substances, could avoid the excessive consuming of antioxidant enzymes, then, suppresses the oxidative stress and insulin resistance, thereby improving blood glucose level of GDM rats.”

*Please note that another study [2011, Hajera Khatun et al.] suggests that okra may block the absorption of Metformin; therefore, if you currently take Metformin, then you may not want to eat okra.

Crispy Indian Okra

Crispy Indian Okra (Bhindi)

Crispy Indian Okra | Gestational Diabetes UK
5 from 1 vote
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Course: Side Dishes
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: okra
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 381kcal
Author: Jo Paterson

Ingredients

  • 175 grams okra fresh (or frozen baby okra, thawed & thoroughly dried)
  • 1 medium onion finely diced
  • 1 green chilli finely chopped
  • 1 red chilli finely chopped
  • 2 cloves garlic crushed
  • 2 cm fresh ginger peeled and grated
  • 2 tbsp coconut oil (or ghee)
  • ½ tsp cumin seeds
  • ¼ tsp ground turmeric
  • a good pinch salt

Instructions

  • Wash the fresh okra, top & tail and slice into rounds. Leave them to dry on kitchen towel to ensure they are thoroughly dry
  • Melt 1 tbsp coconut oil or ghee in a pan over med-high heat. Add the cumin seeds and once they begin to brown or splutter, add the onions and chilli. Fry for around 10 mins, or until the onions start to brown/caramelise
  • Add the crushed garlic, grated ginger & spices then stir well. Reduce the heat to medium, add the other tbsp of oil & the dry okra
  • Fry for 10-12 mins, or until the okra is dry & crispy

Notes

Nutritional info. is based on whole amount made

Nutrition

Calories: 381kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | of which saturates: 23g | Fibre: 10g | of which sugars: 11g