Achari Bhindi Recipe (Okra Curry In Pickling Spices)
Achari Bhindi (Okra Curry In Pickling Spices) is a tangy, spicy Indian okra curry that pairs perfectly with Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor.
Servings: 6 people
Ingredients
- ⅔ cup mustard oil divided, or any other cooking oil
- 1 pound okra (bhindi) 500 g
- 1 cup finely chopped onions
- 2 teaspoons ginger garlic paste
- ½ cup grated fresh tomatoes
- 2-3 green chilies slit into half
- ½ cup plain yogurt (dahi, curd) whisked with 1 tablespoon all-purpose flour (maida)
- 2 tablespoons achari masala
- 2 teaspoons crushed coriander seeds (dhaniya seeds)
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons dry mango powder (amchoor)
- 1 teaspoon salt or to taste
- 2 tablespoons mango pickle masala
- 2 tablespoons Kasuri methi
- 1 teaspoon freshly squeezed lime juice optional
Instructions
Fry The Bhindi
- Wash the okra well with water and wipe each using a kitchen cloth. Cut the top and ½ inch of the tip. Set aside.
- Heat ¼ cup mustard oil in a pan over high heat.
- Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes), stirring frequently. Remove it on a plate.
Make The Curry
- Add the remaining mustard oil to the same pan and heat it over medium-high heat.
- Add onions to the pan, when the oil is hot, and cook until slightly browned (6-8 minutes), stirring frequently.
- Now add ginger garlic paste and cook until onions turn nicely brown (6-8 minutes).
- Add tomatoes and green chilies and cook for 3-4 minutes.
- Now add yogurt whisked with all-purpose flour and cook for 30-40 seconds. Adding some flour to the yogurt makes sure it doesn’t curdle while cooking. It also makes the gravy creamier.
- Add achari masala, crushed coriander seeds, Kashmiri red chili powder, dry mango powder, and salt and cook until oil starts to separate from the sides of the pan (1-2 minutes).
- 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 and Kasuri methi and mix well.
- Add lime juice if the curry is less tangy. If it is tangy enough, then skip adding it.
- Check for salt and add more if required.
- Serve hot.
Video
Notes
Make this recipe with mustard oil for the best taste. If it is not available, you can use any cooking oil.
Nutrition
Calories: 277kcal | Carbohydrates: 12g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 3mg | Sodium: 467mg | Potassium: 361mg | Fiber: 4g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 24mg | Calcium: 110mg | Iron: 1mg
