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Achari bhindi is a tangy and spicy Indian okra curry that pairs perfectly with any Indian bread or rice. It has a special achari masala (pickle masala) added to it which gives it a very unique flavor. Here is how to make it.

Dahi Achari Bhindi Recipe (Okra Curry In Pickling Spices)

Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 194kcal
Author: Neha Mathur
Dahi Achari bhindi is a tangy and spicy Indian okra curry that pairs perfectly with any Indian bread or rice. It has a special achari masala (picklling spices) added to it which gives it a very unique flavor. Here is how to make it.
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US Customary - Metric

Ingredients

  • ⅔ cup mustard oil divided, or any other 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 chili peppers slit into half
  • ½ cup plain yogurt whisked with 1 tablespoon all purpose flour
  • 2 tablespoons achari masala the recipe is in the notes
  • 2 teaspoons crushed coriander seeds
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons dry mango powder
  • 1 teaspoon salt or to taste
  • 2 tablespoons mango pickle masala
  • 2 tablespoons Kasuri methi
  • 1 teaspoon lime juice optional

Instructions

  • 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). Remove it on a plate.
  • 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 fry until slightly browned (6-8 minutes). Keep stirring while frying.
  • Now add ginger garlic paste and fry until onions turn nicely brown (6-8 minutes).
  • Add tomatoes and green chili peppers and cook for 3-4 minutes.
  • Now add yogurt whisked with all-purpose 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 fry 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, Kasuri methi, and lime juice (optional) and mix well.
  • Check for salt and add more if required.
  • Serve hot.

Notes

Always wash the okra and wipe them well before chopping.
You can skip adding lime juice if the curry is already too tangy for you.
Do make this recipe in mustard oil for the best taste. If it is not available, you can use any vegetable oil.
Achari Masala Recipe
Making achari masala at home is very easy and it also stores well in an airtight container in a dry and cool place for about a month. If you want to keep it for longer, then refrigerate it for about 2 months.
Ingredients
16-18 Kashmiri Dry Red Chillies
2 tablespoon Coriander Seeds
2 teaspoon Onion Seeds
6 tablespoon Fennel Seeds
4 tablespoon Mustard Seeds
1 teaspoon Fenugreek Seeds
6 tablespoon Cumin Seeds
4 tablespoon Salt
1 teaspoon Turmeric Powder
1 teaspoon Asafoetida
4 teaspoon Dry Mango Powder
Add the whole spices to a heavy-bottomed pan and roast on medium heat till they turn slightly browned and fragrant. Once done, switch off the heat and let them come to room temperature. Add them to a grinder with salt, turmeric powder, asafetida, and dry mango powder and grind to make a coarse powder.

Nutrition

Calories: 194kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 80mg | Potassium: 392mg | Fiber: 5g | Sugar: 5g | Vitamin A: 929IU | Vitamin C: 26mg | Calcium: 119mg | Iron: 1mg