Keto Bhindi Masala

Bhindi (okra) has a reputation for being slimy if you're not careful. The keto bhindi masala solves this by dry-roasting: you're cooking the bhindi hard and fast over medium-high heat with minimal liquid, so the moisture evaporates instead of accumulating. The result is toasted, tender okra with a slight char, no slip. This method actually tastes better than the traditional version, even though you're using less oil.

Once the bhindi is cooked through (around 10 minutes), a tempering of cumin seeds goes into ghee, followed by onion, garlic, and tomato until they're well-caramelized. Then the cooked bhindi goes back in with garam masala, turmeric, and amchur powder. The amchur adds the punch that vinegar would in a regular curry, but it's a dry spice, so no extra liquid. At 8g carbs and only 150 calories per serving, this is the kind of vegetable dish that doesn't feel like penance.

Make it an hour ahead; the flavors meld and improve. It keeps refrigerated for four days and reheats well. Pair it with creamy dal or a paneer curry for a more complete meal, or serve it as a side alongside grilled fish. Fresh coriander on top adds color and a final lift.