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5 from 1 vote

How to Make Achari Bhindi / Spicy Okra

Achari bhindi- Stir fried okra made with tomato and pickle spices.

Prep Time15 mins
Cook Time15 mins
Total Time30 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.


  1. If you don’t have ready made pickle masala then use 1 tsp of masala from your chili or mango pickle.
  2. Can substitute mustard oil with any other vegetable oil.
  3. Can also add few boiled potato pieces at step-7