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.
Heat remaining oil. Add finely chopped onions and fry until slightly browned (6-8 minutes). Keep stirring while frying.
Now add ginger garlic paste and fry until onions turns nicely brown (6-8 minutes).
Add grated tomatoes and green chilli peppers (slit into half) and cook for 3-4 minutes.
Now add plain yogurt whisked with 1 tablespoon all-purpose and cook for 30-40 seconds.
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).
Add 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 lime juice (optional) and mix well.
Achari Dahi Bhindi is ready to serve!
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