DAHI ACHARI BHINDI

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Heat mustard oil. Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes). Once the bhindi turns slightly brown in colour, remove it on a plate.

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Heat remaining oil. Add finely chopped onions and fry until slightly browned (6-8 minutes). Keep stirring while frying.

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Now add ginger garlic paste and fry until onions turns nicely brown (6-8 minutes).

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Add grated tomatoes and green chilli peppers (slit into half) and cook for 3-4 minutes.

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Now add plain yogurt whisked with 1 tablespoon all-purpose and cook for 30-40 seconds.

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Add achari masala, coriander seeds, Kashmiri red chilli powder, dry mango powder, and salt and fry until oil starts to separate from the sides of the pan (1-2 minutes).

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Add water and bring the curry to a boil.

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

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Add mango pickle masala with oil, Kasuri methi, and lime juice (optional) and mix well.

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Serve hot.

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Achari Dahi Bhindi is ready to serve!

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DAHI ACHARI BHINDI

Heat mustard oil. Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes). Once the bhindi turns slightly brown in colour, remove it on a plate.

STEP 1

Heat remaining oil. Add finely chopped onions and fry until slightly browned (6-8 minutes). Keep stirring while frying.

STEP 2

Now add ginger garlic paste and fry until onions turns nicely brown (6-8 minutes).

STEP 3

Add grated tomatoes and green chilli peppers (slit into half) and cook for 3-4 minutes.

STEP 4

Now add plain yogurt whisked with 1 tablespoon all-purpose and cook for 30-40 seconds.

STEP 5

Add achari masala, coriander seeds, Kashmiri red chilli powder, dry mango powder, and salt and fry until oil starts to separate from the sides of the pan (1-2 minutes).

STEP 6

Add water and bring the curry to a boil.

STEP 7

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

STEP 8

Add mango pickle masala with oil, Kasuri methi, and lime juice (optional) and mix well.

STEP 9

Serve hot.

STEP 10

Achari Dahi Bhindi is ready to serve!

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