Saucepans and Spices

View Original

ACHARI BHINDI (OKRA)

Shilpa Anand

Achari Bhindi
Delicious Tangy Okra cooked with onions , tomato and yoghurt
Serve with hot Rotis, Phulkas or parathas

ACHARI BHINDI 

INGREDIENTS 

  • 3-4 tbsp oil

  • ½ kg okra( Bhindi) washed and cut to desired shape( I personally like diagonal shape)

  • 1tsp lemon juice

  • 1tsp jeera seeds

  • 1tsp coriander seeds

  • ½ tsp fennel seeds

  • 2-3  fresh red chilies

  • 1tbsp chopped garlic

  • 1tbsp julienned ginger 

  • 1-2 med onions sliced

  • Salt to taste

  • 1tsp coriander powder

  • 1tsp chat masala

  • ½ tsp mango powder

  • 1tsp jeera powder

  • 1tsp chili powder

  • ¼ tsp turmeric powder

  • ½ tsp Shilpa’s Masala Mill garam masala

  • ½ tsp red chili flakes

  • 2 tbsp yogurt 

  • 2 tbsp Tomato purée

INSTRUCTIONS

  • Heat oil in a pan 

  • Add Bhindi and lemon juice 

  • Sauté for 5-6 mins  until okra turns slight brown color

  • Remove okra from pan and keep aside to use later

  • In the same pan add jeera seeds, fennel seeds, coriander seeds, and dry red chilies

  • Sauté until fragrant( 1-2 mins)

  • Add chopped garlic and julienned ginger

  • Sauté for 1-2 mins 

  • Add sliced onion and sauté for 2-3 mins 

  • Now add salt, haldi, garam masala, coriander powder, chaat masala, mango powder, jeera powder, and chili powder and flakes

  • Sauté for 2-3 mins 

  • Add yogurt and fry until oil leaves the sides of the pan

  • Add tomato purée and continue to fry until the masala is cooked fully and oil separates from sides of the pan 

  • Add okra 

  • Mix well

  • Cover and cook for 5-6 mins 

  • Your spicy tangy Achari Bhindi is ready 

  • Serve hot garnished with julienned ginger 

  • Enjoy with Rotis, phulkas 

SPICE LEVEL: 🌶