Achari Bhindi

4.75 from 4 votes

Achari Bhindi (Okra Curry In Pickling Spices) is a tangy, spicy Indian okra curry that pairs perfectly with Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor.

If you like bhindi, here are some more recipes that you can make for your everyday meals: Kurkuri Bhindi, Bhindi Do Pyaza, Rajasthani Besan Bhindi, Dahi Bhindi, and Bharwa Bhindi.

Achari Bhindi served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Bhindi is one of the most loved vegetables in India. Mohit is also very fond of it and can eat it daily. So, I make sure to cook it once or twice a week.

The other day, I made a batch of my homemade achari masala and experimented by adding it to bhindi curry. The curry turned out fabulous if I can say so myself.

The tangy, spicy, and very slightly bitter taste of the pickle masala elevated the simple onion-tomato-based bhindi sabji to the next level. Perfect to serve with roti, paratha, poori, or naan, this sabji has now entered my list of most-liked recipes.

About Achari Bhindi

Achari Bhindi (Okra Curry In Pickling Spices) is a delicious and flavorful North Indian-style curry recipe in which bhindi (okra) is cooked in a tomato yogurt-based gravy with an achari masala spice mix.

Achari masala (pickling spices) is a tangy spice mix that gives Indian pickles a unique taste.

Achar is the Hindi term for Indian pickles. Indian pickles are very different from the ones in the US. They are loaded with spices and preserved in oil. This achari bhindi recipe uses some spices to make the pickles.

In addition to pickle masala, masala from the already-made mango pickle is added, giving it that extra flavor.

I always make pickle masala at home. It is super easy to make, and nothing beats the flavor of homemade spice mixes. Moreover, they are economical, and you can know the ingredients used.

Serve this achar-flavored bhindi sabzi with roti, paratha, or naan for a delicious treat!

Ingredients

You will get all the ingredients to make this dish at any Indian grocery store.

Bhindi – Bhindi (Okra, Lady’s Fingers) is a vegetable used in every Indian household for everyday meals. Try this recipe if you are bored with your simple bhindi stir fry. While buying bhindi, check that it is tender, green in color, and has fewer seeds.

I have seen that the okra sold at American grocery stores are thick with large seeds. They will not taste good in the curry. Try to buy them at Indian grocery stores.

You can also use frozen okra to make this achari bhindi sabji. Thaw them well, and pat dry with a paper towel before using them.

Achari Masala Powder – I always make Achari Masala Powder at home. It hardly takes 20 minutes to make, can be stored for a long time, and comes in handy whenever you want to use it in recipes.

You can also buy a jar to save time.

Mango Pickle – A little Mango Pickle enhances the exquisite achari flavor. This is optional, but I recommend adding it.

Spices – You will need crushed coriander seeds (dhaniya seeds), Kashmiri red chili powder, dry mango powder (amchoor), and salt.

While Kashmiri red chili powder adds a nice color without making it too spicy, dry mango powder adds that hint of tanginess.

Onion, Tomato, and Plain Yogurt (Dahi, Curd) form the base of this curry.

Green Chillies – Adjust the chilies as per your liking.

Kasuri Methi – I love the flavor Kasuri methi adds to this dish.

Mustard Oil – For the best taste, Make achari bhindi in mustard oil. If it is not available, you can use any cooking oil.

In the US, mustard oil comes with a warning ‘for external use only,’ but we have been using it for centuries in India, and it has always been safe to cook with.

How To Make Achari Bhindi Masala

Preparation

Make the achari masala if you already don’t have it, or buy a jar.

Wash 1 pound (500 g) of bhindi and wipe each piece using a paper towel. Bhindi should be dry before cooking; otherwise, it will turn slimy. You can also wash it a day before cooking to avoid any moisture. Discard 0.5 inches of the tip and the round top.

Finely chop the onions and slit the green chilies in half.

Grate the tomatoes using the large hole of a box grater. You can also roughly crush them in a food processor or a chopper.

Crush the coriander seeds using a mortar, pestle, or food processor.

Whisk the yogurt with all-purpose flour.

Gather the remaining ingredients.

Fry The Bhindi

Heat ¼ cup mustard oil in a pan over high heat.

Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes), stirring frequently. Once the bhindi turns slightly brown, transfer it to a plate.

Bhindi fried in a pan until browned.

Make The Curry

Add the remaining (approx 2 tbsp) mustard oil to the same pan and heat over high heat.

When the oil is hot, add 1 cup of finely chopped onions and cook until slightly browned (6-8 minutes), stirring frequently.

Onion added to hot oil in the pan.

Now add 2 teaspoon ginger garlic paste and cook until onions turn nicely brown (6-8 minutes).

Ginger garlic paste added to the pan.

Add ½ cup grated tomatoes and 2-3 green chilies (slit into half) and cook for 3-4 minutes.

Tomatoes and green chilies added to the pan.

Now add ½ cup plain yogurt whisked with 1 tablespoon all-purpose flour and cook for 30-40 seconds. Adding flour ensures the yogurt doesn’t curdle while cooking and makes the gravy creamier.

Yogurt whisked with flour added to the pan.

Add the following ingredients and cook until oil separates from the pan’s sides (1-2 minutes).

  • 2 tablespoon achari masala
  • 2 teaspoon crushed coriander seeds
  • 2 teaspoon Kashmiri red chilli powder
  • 2 teaspoon dry mango powder
  • 1 teaspoon salt
Spice powders added to the pan.

Add 1 cup of water and bring the curry to a boil.

Water added to the pan.

Now add the fried bhindi and cook for 4-5 minutes.

Fried bhindi added to the pan.

Add 2 tablespoon mango pickle masala with oil and 2 tablespoon Kasuri methi and mix well.

Add lime juice if the curry is less tangy. If it is tangy enough, then skip adding it.

Check for salt and add more if required.

Mango pickle and kasuri methi added to the pan.

Serve hot.

Ready achari bhindi.

Frequently Asked Questions

How do I crush coriander seeds?

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.

Can I use any other pickle instead of mango pickle?

Mango pickle tastes the best when added to these curries because of their spicy, tangy taste. You can try using other variations like lime or green chili pickle.

How to make vegan achari bhindi?

Replace plain yogurt with any plant-based yogurt to make it vegan.

How to make gluten-free achari bhindi?

Most pickles contain asafetida (hing). Check the mango pickle masala you use for hing, or skip adding it. The rest of the ingredients are gluten-free.

You Might Also Like

Achari Bhindi (Okra Curry In Pickling Spices) is a tangy, spicy Indian okra curry that pairs perfectly with Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor.
4.75 from 4 votes

Achari Bhindi Recipe (Okra Curry In Pickling Spices)

Achari Bhindi (Okra Curry In Pickling Spices) is a tangy, spicy Indian okra curry that pairs perfectly with Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 people

Ingredients 

  • cup mustard oil (divided, or any other cooking oil)
  • 1 pound okra (bhindi) (500 g)
  • 1 cup finely chopped onions
  • 2 teaspoons ginger garlic paste
  • ½ cup grated fresh tomatoes
  • 2-3 green chilies (slit into half)
  • ½ cup plain yogurt (dahi, curd) (whisked with 1 tablespoon all-purpose flour (maida))
  • 2 tablespoons achari masala
  • 2 teaspoons crushed coriander seeds (dhaniya seeds)
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons dry mango powder (amchoor)
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons mango pickle masala
  • 2 tablespoons Kasuri methi
  • 1 teaspoon freshly squeezed lime juice (optional)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Fry The Bhindi

  • Wash the okra well with water and wipe each using a kitchen cloth. Cut the top and ½ inch of the tip. Set aside.
  • Heat ¼ cup mustard oil in a pan over high heat.
  • Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes), stirring frequently. Remove it on a plate.

Make The Curry

  • Add the remaining mustard oil to the same pan and heat it over medium-high heat.
  • Add onions to the pan, when the oil is hot, and cook until slightly browned (6-8 minutes), stirring frequently.
  • Now add ginger garlic paste and cook until onions turn nicely brown (6-8 minutes).
  • Add tomatoes and green chilies and cook for 3-4 minutes.
  • Now add yogurt whisked with all-purpose flour and cook for 30-40 seconds. Adding some flour to the yogurt makes sure it doesn’t curdle while cooking. It also makes the gravy creamier.
  • Add achari masala, crushed coriander seeds, Kashmiri red chili powder, dry mango powder, and salt and cook until oil starts to separate from the sides of the pan (1-2 minutes).
  • Add 1 cup of water and bring the curry to a boil.
  • Now add the fried bhindi and cook for 4-5 minutes.
  • Add mango pickle masala with oil and Kasuri methi and mix well.
  • Add lime juice if the curry is less tangy. If it is tangy enough, then skip adding it.
  • Check for salt and add more if required.
  • Serve hot.

Video

YouTube video

Notes

Make this recipe with mustard oil for the best taste. If it is not available, you can use any cooking oil.

Nutrition

Calories: 277kcal, Carbohydrates: 12g, Protein: 3g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 3mg, Sodium: 467mg, Potassium: 361mg, Fiber: 4g, Sugar: 4g, Vitamin A: 874IU, Vitamin C: 24mg, Calcium: 110mg, Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating