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.
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.
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.