Achari Bhindi Masala (Okra Curry In Pickling Spices) is a tangy and spicy Indian okra curry that pairs perfectly with any Indian bread or rice. It has a special achari masala (pickling spices) added to it, which gives it a very unique flavor.
½cupplain yogurt (dahi, curd)whisked with 1 tablespoon all-purpose flour (maida)
2tablespoonsachari masala
2teaspoonscrushed coriander seeds (dhaniya seeds)
2teaspoonsKashmiri red chili powder
2teaspoonsdry mango powder (amchoor)
1teaspoonsalt or to taste
2tablespoonsmango pickle masala
2tablespoonsKasuri methi
1teaspoonfreshly squeezed lime juiceoptional
Instructions
Fry The Bhindi
Wash the okra well with water and wipe each of them 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.
When the oil is hot, add onions to the pan 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.
Always wash the okra and wipe them well before chopping.Do make this recipe in mustard oil for the best taste. If it is not available, you can use any vegetable oil.