How to Make Achari Bhindi / Spicy Okra
Achari bhindi- Stir fried okra made with tomato and pickle spices.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Lunch box Recipe, Main Course, Side Dish
Cuisine: North Indian Cuisine
Keyword: achari bhindi, Bhindi, Okra
Servings: 4 people
Author: Anjana Chaturvedi
- 500 gm Okra /bhindi -250 gms
- 200 gms Tomatoes / Tamatar chopped
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 3/4 tsp Mango Powder / Amchoor Powder
- 2 tsp Ready made pickle masala
- To Taste Salt- to taste
Tempering/ Tadka
- 3.5 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Fennel Seeds / Saunf
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Fenugreek Seeds / Methidana
- A Pinch Onion seeds /Kalonji optional
- 1/4 tsp Asafoetida / Hing powder
Wash and then wipe okras very well with a kitchen napkin.
Trim the ends, slit from the center (to check worms)and chop into big pieces.
Heat 2 tbsp of oil in a heavy bottom pan and add the chopped okras and saute for 2 minutes
Remove the sauteed okras from the pan and keep aside.
Add oil in the pan and add the tempering.
When seeds become golden then add turmeric and tomato and saute till it become soft.
Now add sauted bhindi, salt and all the spices except mango powder and pickle masala.
Cover the pan and cook till okra get almost done.
Now add mango powder and pickle masala in the okras.
Stir and cook for it for a minute or till done
Serve hot with chapati, poori or rice.
- If you don’t have ready made pickle masala then use 1 tsp of masala from your chili or mango pickle.
- Can substitute mustard oil with any other vegetable oil.
- Can also add few boiled potato pieces at step-7