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Indian Travel Food Sabzi | which sabzi is good to travel with?

Indian Travel Food Sabzi | Which sabzi is good to travel with?

List of popular Indian travel sabzis | 10 most poupar Indian travel vegetables |

We have made a list of sabzis which you can use for your travel journey by car, train or plane. The sabzis are dry and can be had with Indian breads like roti and  achar as a side dish. Kids love potatoes so they are also easy to cook and very travel friendly. 

1. Aloo ki puri | aloo poori | masala poori | potato poori | popular option to take while travelling. aloo poori had with mango chunda and shrikand.

2. Puri bhaji | Puri bhaji is also a popular Indian street food served as street snack and popular Indian travel food. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform.

3. aloo ki sukhi sabji : Dry Aaloo subji is the best travel treat all time says a Tarla Dalal member. I live in USA we usually take aloo puri with us.We are vegetarians and have limited choice to eat out. Our Jain friends they take aloo subji and puri at Disneyland/universal too. Another member says " 

4. paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images.   Consume paneer bhurji the same day it is cooked. Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa!

5. Sukhi Aloo Mutter ki Sabzi is an everyday subzi with a timeless appeal. From young to old, Indians love this subzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it! 

6. sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi |  consume within the day it's made for travel.

7. onion karela sabzi | pyaz wale karele | bitter gourd sabzi | healthy onion karela sabzi | Wonderfully flavourful, this Onion and Karela Sabziis perked up not just by the pungency of onions, but also by the aroma of roasted sesame seeds and the tanginess of amchur powder.

8. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders.

9. sukhi aloo bhaji recipe | Gujarati dry potato bhaji| dry potato sabzi Indian style batata bhaji |  is the best sabzi to take along while traveling this is the sabzi which everyone likes to eat from small kids to elders, it is easy to carry while traveling because as we all know that it can be prepared with very less water.

10. matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | A homely and satiating matki sabzi recipe that is much-loved by the Gujaratis. This sprouted matki ki sabzi is a dry preparation that is usually served with phulkas and Kadhi. Learn how to make matki sabzi in a step-by-step fashion. 

Enjoy our Indian Travel Food Sabzi, Which sabzi is good to travel with? and other Indian Travel Food Recipe articles.

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Happy Cooking!


aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images. aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare. It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'. A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation. pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste. Enjoy aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with detailed step by step photos.

valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.

cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images. cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices. cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine. You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal. tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi. Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos.

bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with 20 images. bhindi peanut masala is a dry ladies finger vegetable from India. Learn how to make bhindi with shengdana. Roasted and coarsely crushed peanuts in bhindi peanut masala transform the humble bhindi into a connoisseur's delight. It imparts a crunchy texture and nutty flavour, which is sure to be loved by young and old alike. The amchur powder is a must in this bhindi with shengdana as it peps up the bhindi in peanut masala with its tangy touch. bhindi peanut masala is a perfect Indian pregnancy sabzi as it is high in folic acid. Reduce the oil in the bhindi and shengdana recipe by half for a healthy and fiber-rich dish suitable for diabetics, weight loss, and heart health. pro tips for bhindi in peanut masala: 1. Heat 1 tablespoon coconut oil or oil in a kadhai. Consider using coconut oil or olive oil or ghee instead of processed seed oils for a healthier diet. 2. Roast your peanuts till they are darkish brown in colour. 3. Serve bhindi peanut masala with roti, bajra roti or jowar roti to complete a healthy Indian lunch with some homemade curd, low fat curd or raita. bhindi in peanut masala is rich in folic acid, dietary fibre and phosphorus. Enjoy bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with step by step photos.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

This subzi is so tasty you can finish it off all by itself even without any rotis or rice! Chock-full of your favourite ingredients ranging from paneer and mushrooms to green peas and potatoes, this subzi is just too flavourful, although it is very easy to make and uses only common ingredients. The unique aroma and flavour of this Tava Paneer, Mushroom and Green Pea Subzi can be attributed greatly to the chaat masala and kasuri methi, both of which lend their strong and pungent characteristics to this dish. Also do try other tava recipes like Sprouts Tava Rice and Paneer Tava Masala .

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images. stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya. To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot. Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida. Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma! With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi. Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break. Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.

batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi. Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice. Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas. Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.

paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.

arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with 18 amazing images. arbi ki sabzi is a dry sabzi made in Rajasthan and Punjab. Learn how to make ghuiya ki sabzi. A unique preparation of colocasia (arbi), which is easy and quick to make but very, very tasty. In this arbi ki sabzi, roundels of cooked arbi are tossed with a mixture of spices and beaten rice, which gives the subzi an appealing flavour and a mild, pleasant crunch too. To prepare Punjabi sookhi arbi ki sabji easily, cook the arbi in a pressure cooker for around two whistles, and then peel and cut into roundels. Once this is ready, the arbi ki sabzi will be ready in minutes. With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system. Serve arbi ki sabzi hot and fresh with dal and rotis or parathas. Enjoy arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with step by step photos.

kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with 30 amazing images. kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji is a traditional Indian sabzi. Learn how to make kathal ki sabzi. To make kathal dry sabzi, heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. For the masala, heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry sabzi. This Maharashtrian jackfruit sabzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it! The crispy fried kathal is sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this kathal ki sabzi a special treat, which everybody will love. You can enjoy this masala kathal sabji with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet. Tips for kathal dry sabzi. 1. The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar sabzi right. 2. It is important to serve this sabzi immediately after preparation. Enjoy kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with step by step photos.

french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with 25 amazing images. french beans and carrot thoran recipe is a Kerala style carrot thoran dry sabzi. ‘Thoran’ is a traditional vegetable preparation that is popular in Kerala. carrots beans thoran is a dry sabzi that can also be prepared with many different veggies. In this french beans and carrot thoran recipe, we have used a colourful combination of French beans and carrot. First, the veggies are sautéed with onions and an aromatic tempering of seeds and red chillies, and then it is perked up with a tasty mixture of coconut and other ingredients, which not only improves the taste but also gives a nice mouth-feel to the Kerala style carrot thoran dry sabzi. Onions may or may not be added, but they give a nice crunch and strong flavour to french beans and carrot thoran. Enjoy the french beans and carrot thoran with steaming hot Rice and Sambhar or Rasam. See why french beans and carrot thoran is healthy? Made from carrots which helps prevent deterioration of the eye as one gets older and prevents night blindness. French Beans is rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Notes on french beans and carrot thoran recipe. 1. Choose young and fresh beans and carrots that are tender and naturally sweet for these beans and carrot stir fry. 2. Do not add more water for or else you will overcook vegetables and lose its taste and crunchy texture. 3. We have used coconut oil in the end to enhance the aroma and taste of Beans Carrot Mezhukkupuratti. Learn to make french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with step by step photos and video below.

batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with 25 amazing images. batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak. To make batata chips nu shaak, for the bateta chips heat the oil in a deep non-stick kadhai and deep-fry, a few potato strips at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Next, heat the oil in a deep non-stick kadhai, add the cashewnuts and sauté on a medium flame for 30 seconds or till the cashews turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder and sauté on a medium flame for another 1 minute. Add the fried batata chips, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Completely unique, the batata chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful Gujarati chips nu shaak that combines beautifully with rotis or puris and shrikhand or aamras. We would like to warn you though that if there is a delay in bringing the rotis, the Indian style aloo finger chips ki sabzi will be wiped off the bowl as it is so tasty just by itself! In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish. Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips or wedges so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy. Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with step by step photos

healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with amazing 15 images. healthy pyaz wali bhindi is a perfect low calorie version of the famous North-Indian pyaz wali bhindi recipe in which the ladies finger is tossed with sautéed onions. Traditionally the bhindis are deep-fried to whip up this delicacy. Here is a heart-friendly healthy pyaz wali bhindi variation to enjoy your favourite sabzi and yet keep a check on calories as well as fat. This healthy pyaz wali bhindi has 111 calories only. Pyazwali bhindi always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this healthy pyaz wali bhindi recipe. To make pyazwali bhindi, heat the oil in a non-stick kadhai, add the cumin seeds sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 4 to 5 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve pyaz wali bhindi hot with a rotis or parathas. See why we find pyaz wali bhindi healthy? As this recipe has very little oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fibre present and hence good for diabetics and weight loss. With its awesome taste and texture, this Bhindi pyaz wali is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning. Enjoy it hot and fresh with rotis or parathas. Try to have it immediately, and avoid reheating, as the bhindi might get dry. Enjoy healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with detailed step by step recipe photos and video below.
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