This Achari Bhindi has okra cooked with tomato, yogurt, and picked spices like mustard, and fennel. The dish is tangy and spicy and if you are looking for a different way to cook okra, then you need to give this a try!
Achari masala (pickling spices) is a tangy spice mix that is used to make Indian pickles and it gives them a very unique taste.
A delicious combination of Bhindi with Achari flavors cooked in yogurt curry makes a wonderful side for your phulkas. You can also pack it in your Lunch Box. Along with pickle masala, masala from the already-made mango pickle is also added which gives it that extra flavor.
Ingredients for Achari Bhindi
- 3 tablespoons mustard oil (or any other oil)
- 500 grams Bhindi (Lady Finger/Okra)
- 1 cup finely chopped onions
- ½ cup tomato puree
- 2 teaspoons ginger garlic paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon Red Chilli powder
- ½ teaspoon Turmeric powder (Haldi)
- 1 teaspoon coriander powder
- ½ cup plain yogurt (dahi)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Mustard seeds (Rai)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds
Instructions for Achari bhindi
- To begin making the Dahi Achari Bhindi Recipe, first, make the achari masala.
- In a frying pan, add fenugreek seeds, carom seeds, fennel seeds, nigella seeds, cumin seeds, and dry roast until fragrant.
- Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder.
- Keep it aside
- Wash the okra well with water and wipe each of them using a kitchen cloth. Cut the top and tip. Set aside.
- Heat oil in a wok and Once the oil is hot, add the chopped bhindi to the pan.
- fry on high heat until slightly browned (8-10 minutes), stirring frequently.
- Take the Bhindi out and keep it separate.
- Add the remaining mustard oil to the same pan and add onions to the pan.
- Cook the onions for 2 to 3 minutes until very lightly browned. Then add ginger-garlic paste and cook for 1-2 minutes.
- Add tomatoes puree along with 2 to 3 tablespoons water and cook for 3-4 minutes.
- Now add turmeric powder, coriander powder, red chili powder, and the achari masala. Saute until the tomatoes soften.
- Now whisk the yogurt with besan and cook for 30-40 seconds. Adding some besan to the yogurt makes sure it doesn’t curdle while cooking. It also makes the gravy creamier.
- Add to the pan and cook until the curd is mixed well and it thickens.
- Add sautéed ladies’ finger and salt as per your taste and slow cook the bhindi on low flame with lid closed.
Check for salt and add more if required.
- Garnish with cilantro and remove the pan from heat.
Serve achari bhindi with roti or with rice and dal.
You paratha and spinach puri!
Serve the Dahi Achari Bhindi Recipe along with Phulka or Methi Lacha Paratha and Boondi Raita by the side for a weekday meal.
Tips and Variations
- For additional “achari” flavor, you can add a teaspoon of achar masala from your favorite mango or lime achar. It will add more to flavors.
- Always wash the okra and wipe them well before chopping.
- Mustard oil adds to flavor but if don’t have it, you can just use other oils like vegetable. canola etc.
- I didn’t add amchur here since the dish had enough tang from the yogurt and tomato puree.
- How to make homemade coriander powder?
I add a handful of whole coriander seeds to a grinder and pulse a few times until they are crushed and a coarse powder is made. You can also crush them using a mortar and pestle.
- How to make vegan achari bhindi?
Also read: Fish fry recipe (step by step)
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