Pasta Bhindi

Pasta Bhindi is a fusion dish that combines the earthy flavors of sautéed okra with creamy tomato-based pasta. It brings together Indian spices and Italian pasta for a wholesome, vegetarian meal.

Ingredients

• Penne pasta - 120 g
• Bhindi (okra) - 150 g
• Olive oil - 2 tbsp
• Onion - 1 medium, finely chopped
• Tomato - 2 medium, pureed
• Garlic - 3 cloves, minced
• Green chili - 1, finely chopped
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Salt - 1 tsp (or to taste)
• Black pepper - 1/4 tsp
• Fresh cream - 2 tbsp
• Coriander leaves - 1 tbsp, chopped
• Water - 400 ml

Steps

1. Boil water in a pot with 1/2 tsp salt, add pasta, and cook al dente as per package instructions (8–10 minutes). Drain and set aside.
2. Wash and dry bhindi completely. Slice into 1-inch pieces.
3. Heat 1 tbsp olive oil in a pan, sauté bhindi on medium heat for 6–8 minutes until lightly browned and non-sticky. Remove and set aside.
4. In the same pan, add remaining olive oil. Sauté onions until translucent, then add garlic and green chili. Cook for 1 minute.
5. Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook for 5–6 minutes until the oil separates.
6. Add 200 ml water, stir well, and simmer for 2 minutes to form a sauce.
7. Mix in cooked pasta, sautéed bhindi, black pepper, and garam masala. Toss gently.
8. Stir in fresh cream and cook for another 1 minute. Adjust seasoning if needed.
9. Garnish with chopped coriander leaves and serve hot.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 47 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 620 mg
• Cholesterol: 12 mg
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Water: 0.18 L

Health Benefits

• Rich in dietary fiber for better digestion
• Provides vitamin C and antioxidants from bhindi
• Contains complex carbs for sustained energy
• Includes healthy fats from olive oil

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