Dahi Achari Bhindi Masala (Okra Curry In Pickling Spices) is a tangy and spicy Indian okra curry that pairs perfectly with any Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor (vegetarian).
About Achari Bhindi Masala
Dahi Achari Bhindi Masala (Okra Curry In Pickling Spices) is a delicious and flavorful North Indian style curry recipe where bhindi (okra) is cooked in a tomato yogurt-based gravy along with achari masala spice mix.
Achari masala (pickling spices) is a tangy spice mix that is used to make Indian pickles, and it gives them a very unique taste.
Achar is the Hindi term for Indian pickles. The 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 of the spices that are used to make the pickles.
Along with pickle masala, masala from the already-made mango pickle is also added, which gives 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 be sure of the ingredients used.
Make a big batch of this spice mix to come in handy whenever you make this dahi achari bhindi. You can also use this masala to make
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
- Bharwa Bhindi
- Punjabi Bhindi Masala
- Bhindi Ka Salan
Here are all the ingredients you need to make Achari bhindi. You will get all the ingredients to make this dish at any Indian grocery store.
Bhindi – Bhindi (Okra, Lady’s Fingers) is one of those vegetables made in every Indian household for everyday meals. If you are bored with your simple bhindi stir fry, you must give this recipe a try. While buying bhindi, check that they are tender and green in color with 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 – I always make this spice mix 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. I have shared the recipe to make this spice blend in the post below.
You can also buy a jar to save time.
Mango Pickle – I also add a little Mango Pickle, which adds to its exquisite achari flavor. This is optional, but I would recommend adding it.
Spices – For everyday spices, you will need crushed coriander seeds (dhaniya seeds), Kashmiri red chili powder, dry mango powder (amchoor), and salt.
While Kashmiri red chilli powder adds a nice color without making it too spicy, dry mango powder adds that hint of tanginess.
Onion, Tomato, and Yogurt (Dahi, Curd) – These three ingredients 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 – Make achari bhindi in mustard oil for the best taste. 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 Dahi Achari Bhindi Masala
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.
Make The Curry
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.
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 fry until slightly browned (6-8 minutes), stirring frequently.
Now add 2 teaspoon ginger garlic paste and fry until onions turn nicely brown (6-8 minutes).
Add ½ cup grated tomatoes and 2-3 green chilies (slit into half) and cook for 3-4 minutes.
Now add ½ cup plain yogurt whisked with 1 tablespoon all-purpose and cook for 30-40 seconds. Adding some flour to the yogurt ensures it doesn’t curdle while cooking. It also makes the gravy creamier.
- 2 tablespoon achari masala
- 2 teaspoon crushed coriander seeds
- 2 teaspoon Kashmiri red chilli powder
- 2 teaspoon dry mango powder
- 1 teaspoon salt
and fry 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 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.
Frequently Asked Questions
Making achari masala at home is very easy, and it also stores well in an airtight container in a dry and cool place for about a month. If you want to keep it longer, refrigerate it for about 2 months.
16-18 Kashmiri dry red chilies
2 tablespoon coriander seeds (dhaniya seeds)
2 teaspoon nigella seeds (kalonji, onion seeds)
6 tablespoon fennel seeds (saunf)
4 tablespoon black mustard seeds (sarson)
1 teaspoon fenugreek seeds (methi dana)
6 tablespoon cumin seeds (jeera)
4 tablespoon salt
1 teaspoon turmeric powder
1 teaspoon asafetida (hing)
4 teaspoon dry mango powder (amchoor)
Add the whole spices to a heavy-bottomed pan and roast on medium heat till they turn slightly browned and fragrant.
Once done, switch off the heat and let them come to room temperature.
Add them to a grinder with salt, turmeric powder, asafetida, and dry mango powder, and grind to make a coarse powder.
Check out the detailed post to make achari masala here.
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.
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.
Replace plain yogurt with any plant-based yogurt to make it vegan.
There is asafetida (hing) added in most pickles. Check the mango pickle masala you use for hing, or skip adding it. The rest of the ingredients are gluten-free.
You can also serve it with steamed rice, raita, and a salad for a simple weekday meal.
I recommend making achari dahi bhindi fresh, but if you have leftovers, store them in the refrigerator for about a day or two in an airtight container. As it has yogurt, it doesn’t last for long.
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Do check out my other vegetarian curries recipes that are super easy to make as well.
Dahi Achari Bhindi Masala Recipe (Okra Curry In Pickling Spices)
- ⅔ 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) (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)
- Wash the okra well with water and wipe each of them 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.
- Add the remaining mustard oil to the same pan and heat it over medium-high heat.
- When the oil is hot, add onions to the pan and fry until slightly browned (6-8 minutes), stirring frequently.
- Now add ginger garlic paste and fry 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 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 fry 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.