Achari Bhindi is a tangy and spicy okra curry which pairs perfectly with any Indian bread or rice. It has a special achari masala or pickle masala added to it which gives it a very unique flavor. Here is how to make it.
If you like Bhindi, here are some more recipes that you can make for your everyday meals – Bhindi Do Pyaza, Rajasthani Besan Bhindi, Dahi Bhindi, Bharwa Bhindi, Punjabi Bhindi Masala and Bhindi Ka Salan.
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About This Recipe
Achari Bhindi is a delicious and full of flavor North Indian curry recipe where Bhindi is cooked in a tomato curd based gravy, especially in Punjabi households.
In this recipe, bhindi is sautéed till crispy and then tossed along with caramelized 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 another level.
Along with Achari Masala, masala from the already made mango pickle is also used to add that extra flavor.
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 airtight 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 flavor Stuffed Parathas.
This Achari Bhindi is,
- Tangy
- Delicious
- Easy to make
- Apt for festive meals
- Loaded with Achari flavour
Ingredients
Bhindi – Bhindi or okra is one of those vegetables, that is made in every household for their everyday meals. If you are bored with your simple Bhindi Stir Fry, you must give this recipe a try.
Achari Masala – This Masala is always made at home. It hardly takes 20 minutes and can be stored for a longer time and comes in handy whenever you want to use it in the recipes.
But if you can’t make it at home, you can even use the store bought one.
Mango Pickle – Along with Achari Masala, I also add a little Mango Pickle, which adds to its beautiful Achari taste. This is optional, but I would recommend adding it.
Spices – When it comes to everyday spices, we will need crushed coriander seeds, Kashmiri red chili powder, dry mango powder, and salt.
Onion, Tomato, and Yogurt – These three ingredients form the base of this curry. Yogurt adds a nice creaminess to the curry.
Green Chillies – To add much-needed spice to the recipe. If you like it to be less spicy, you can reduce the amount of chilies.
Kasuri Methi – I love the flavor Kasuri Methi adds to this dish. So, do not forget to add this!
Mustard Oil – Do make this recipe in mustard oil for the best taste. If it is not available, you can use any vegetable oil to make this Achari Bhindi.
Step by Step Recipe
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.
Now 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 chili 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.
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 for longer, then refrigerate it for about 2 months.
You just need a few everyday spices such as dry red chilies, 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, thing, and dry mango powder to make a coarse powder.
Check out the detailed post to make achari masala here.
Mango Pickle tastes the best when added to these curries, because of its spicy tangy taste. You can try doing the same with another pickle, but I would suggest only Mango Pickle.
Serving Suggestions
It 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 serve this Achari Bhindi along with Dal Makhani/Dal Tadka, Boondi Raita, Matar Pulao, Phulka, and an Onion Salad.
Storage Suggestions
I would recommend you to make this Curry fresh, but if you if have leftovers, just store it for about a day or two in an airtight container in the refrigerator. As it has yogurt, it doesn’t last for long.
Recipe Card
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.
Did you make this recipe? Let me know!