What preparation style involving vegetables like bhindi or saag negates their low-calorie benefit?

Dishes heavily loaded with oil or rich coconut/cashew pastes

Vegetables are foundational to a weight-loss friendly Indian diet because they provide necessary micronutrients and significant bulk with very few calories, assuming proper preparation. The challenge arises when the cooking medium or thickeners overpower the vegetables' low-calorie nature. Preparations such as rich *kormas* often incorporate heavy ingredients like significant quantities of oil, coconut cream, or cashew pastes to achieve a thick texture and richness. These additions dramatically increase the fat and calorie content of the dish, effectively neutralizing the advantage gained from eating high-volume, low-calorie vegetables. Ideal preparation focuses on dry cooking or light sautéing seasoned primarily with spices.