Achari Bhindi is a tangy and spicy okra curry which pairs perfect with any Indian bread or rice. It has a special achari masala or pickle masala added to it which gives it a very unique flavour. Here is how to make achari bhindi recipe.
Bhindi, which is also known as Okra or Lady’s Finger is one of those everyday vegetables which is made on a regular basis in almost all the Indian households. Bhindi is usually sautéed with onion, tomato and everyday masalas, which makes it a quick dish apt for busy days.
But after a hectic busy day, we crave for something, that is simple to make and delicious at the same time and most importantly satisfy our taste buds. Therefore, rather than making your regular Bhindi Ki Sabzi, do try this Achari Bhindi Recipe this time.
Achari Bhindi is very simple to make and takes the same time as any Bhindi Ki Sabzi, if you have the Achari masala ready at home. The flavours are so different from your regular Sabzi, that it will be a good change on your dining table.
Learn how to make this easy peasy Achari Bhindi, which can also be made for festive meals or your house parties, and I assure you everyone will just love the tangy and spicy flavour of this sabzi. Here’s how to make Achari Bhindi Recipe.
What is Achari Bhindi?
Achari Bhindi, is a delicious and full of flavour North Indian curry recipe where Bhindi is cooked in a tomato curd based gravy, especially in Punjabi households.
In Achari Bhindi, bhindi is sautéed till crispy and then tossed along with caramelised onions and freshly ground achari masala and then slowly cooked in a thick yogurt gravy.
This gravy is spiced with Achari Masala, which takes this curry to an another level. Along with Achari Masala, masala from the already made mango pickle is also used to add that extra flavour.
Make sure to add the masala along with the oil, it gives the curry a nice twist.
Here, I have used a homemade Achari Masala, which can easily be made at home and tastes much better and fresh than the store bought ones.
Make this masala beforehand during the weekends and store in an air tight container, so that it becomes easy for you to make Achari Bhindi during the weekdays or to pack in your Lunch Box.
I usually make it beforehand and store it for about a month, as I like to use this masala time to time in my Sabzis, Dals, Curries, Starters or even to flavour Stuffed Parathas.
Achari Bhindi Ingredients
What to serve with Achari Bhindi?
Achari Bhindi is a very versatile dish and tastes great with any kind of Indian Bread, be it a Phulka, Tandoori Roti, Tawa Paratha, Lachha Paratha, Missi Roti or a Thepla.
You can also serve it along with Steamed Rice and a Raita/Salad of your choice for a simple weekday meal.
If you are making a festive meal, I would suggest you to serve this Achari Bhindi along with Dal Makhani/Dal Tadka, Boondi Raita, Matar Pulao, Phulka and an Onion Salad.
How to make Achari Masala?
Making Achari Masala at home is very easy and it also stores well in an air tight container in a dry and cool place for about a month. If you want to keep it for longer, then refrigerate it for about 2 months.
You just need a few everyday spices such as dry red chillies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin seeds.
Add them to a heavy bottomed pan or a kadai and roast them till they turn slightly browned and fragrant.
Once done, switch off the heat and let them come to room temperature. Add it in a blender with salt, turmeric powder, hing and dry mango powder to make a coarse powder.
Check out the detailed post to make achari masala here.
How to make Achari Bhindi Step by Step
Heat 1/4 cup mustard oil in a pan.
Add bhindi and fry until slightly browned. Remove on a plate.
Add 2 tbs oil in the pan.
Add onion and fry until slightly browned.
Add ginger garlic paste and fry until onion turns nicely brown.
Add tomato and green chilli and cook for 3-4 minutes.
Now add yogurt whisked with maida and cook for another 2-3 minutes.
Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
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, kasuri methi and lemon juice and mix well. Serve hot.
Achari Bhindi Recipe
Achari Bhindi Recipe
Achari Bhindi is a tangy and spicy okra curry which pairs perfect with any Indian bread or rice. It has a special achari masala or pickle masala added to it which gives it a very unique flavour. Here is how to make achari bhindi recipe.
Ingredients
- 1/4 cup Mustard Oil
- 2 tbsp Mustard Oil
- 500 g Bhindi Cut into small pieces
- 1 cup Onion Finely Chopped
- 2 tsp Ginger Garlic Paste
- 1/2 cup Tomato Grated
- 2-3 Green Chillies Slit into half
- 1/2 cup Yogurt Whiskd with 1 tbsp maida
- 2 tbsp Achari Masala
- 2 tsp Coriander Seeds Crushed
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Dry Mango Powder
- Salt to taste
- 2 tbsp Mango Pickle Masala
- 2 tbsp Kasuri Methi
- 1 tsp Lemon Juice
Instructions
Heat 1/4 cup mustard oil in a pan.
Add bhindi and fry until slightly browned.
Remove on a plate.
Add 2 tbsp oil in the pan.
Add onion and fry until slightly browned.
Add ginger garlic paste and fry until onion turns nicely brown.
Add tomato and green chillies and cook for 3-4 minutes.
Now add yogurt whisked with maida and cook for another 2-3 minutes.
Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
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, kasuri methi and lemon juice and mix well.
Serve hot.
Recipe Notes
Always wash the okra and wipe them well before cutting.
You can skip adding lemon juice if the curry is already too tangy for you.
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