VegetarianLunchPunjab
Corn Bhindi
Corn Bhindi is a vegetarian lunch from Punjab. It is made with corn, okra, turmeric and cumin. This recipe serves 4 and takes about 35 min. One serving has about 150 kcal, 6 g protein, 20 g carbs and 6 g fat.
Did you know? A crunchy, colorful stir-fry. Corn adds sweetness to balance okra’s sliminess. The dish is vegan and gluten-free. Serve with roti or dal-rice. A kid-friendly combo.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- Punjab
- Calories
- 150 kcal
- Protein
- 6 g
- Style
- Healthy
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Level
- Easy
Ingredients (serves 4)
- 300 g okra
- 1 cup sweet corn kernels
- 1 onion
- 1 tomato
- 1 green chilli
- 1 tsp ginger
- 2 garlic
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- ½ tsp turmeric
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp amchur
- ¼ tsp salt
- 2 tbsp coriander leaves (optional)
Contains: mustard.
