Achari Bhindi Recipe Okra Curry In Pickling Spices Whiskaffair

on Jan 06, 2021, Updated Aug 06, 2023 If you like bhindi, here are some more recipes that you can make for your everyday meals: Kurkuri Bhindi, Bhindi Do Pyaza, Rajasthani Besan Bhindi, and Bharwa Bhindi. Bhindi is one of the most loved vegetables in India. Mohit is also very fond of it and can eat it daily. So, I make sure to cook it once or twice a week. The other day, I made a batch of my homemade achari masala and experimented by adding it to bhindi curry. The curry turned out fabulous if I can say so myself. The tangy, spicy, and very slightly bitter taste of the pickle masala elevated the simple onion-tomato-based bhindi sabji to the next level. Perfect to serve with roti, paratha, poori, or naan, this sabji has now entered my list of most-liked recipes.

About Achari Bhindi

Achari Bhindi (Okra Curry In Pickling Spices) is a delicious and flavorful North Indian-style curry recipe in which bhindi (okra) is cooked in a tomato yogurt-based gravy with an achari masala spice mix. Achari masala (pickling spices) is a tangy spice mix that gives Indian pickles a unique taste. Achar is the Hindi term for Indian pickles. Indian pickles are very different from the ones in the US. They are loaded with spices and preserved in oil. This achari bhindi recipe uses some spices to make the pickles. In addition to pickle masala, masala from the already-made mango pickle is added, giving it that extra flavor. I always make pickle masala at home. It is super easy to make, and nothing beats the flavor of homemade spice mixes. Moreover, they are economical, and you can know the ingredients used. Serve this achar-flavored bhindi sabzi with roti, paratha, or naan for a delicious treat! Bhindi – Bhindi (Okra, Lady’s Fingers) is a vegetable used in every Indian household for everyday meals. Try this recipe if you are bored with your simple bhindi stir fry. While buying bhindi, check that it is tender, green in color, and has fewer seeds. I have seen that the okra sold at American grocery stores are thick with large seeds. They will not taste good in the curry. Try to buy them at Indian grocery stores. You can also use frozen okra to make this achari bhindi sabji. Thaw them well, and pat dry with a paper towel before using them. Achari Masala Powder – I always make Achari Masala Powder at home. It hardly takes 20 minutes to make, can be stored for a long time, and comes in handy whenever you want to use it in recipes. You can also buy a jar to save time. Mango Pickle – A little Mango Pickle enhances the exquisite achari flavor. This is optional, but I recommend adding it. Spices – You will need crushed coriander seeds (dhaniya seeds), Kashmiri red chili powder, dry mango powder (amchoor), and salt. While Kashmiri red chili powder adds a nice color without making it too spicy, dry mango powder adds that hint of tanginess. Onion, Tomato, and Plain Yogurt (Dahi, Curd) form the base of this curry. Green Chillies – Adjust the chilies as per your liking. Kasuri Methi – I love the flavor Kasuri methi adds to this dish. Mustard Oil – For the best taste, Make achari bhindi in mustard oil. If it is not available, you can use any cooking oil. In the US, mustard oil comes with a warning ‘for external use only,’ but we have been using it for centuries in India, and it has always been safe to cook with. Wash 1 pound (500 g) of bhindi and wipe each piece using a paper towel. Bhindi should be dry before cooking; otherwise, it will turn slimy. You can also wash it a day before cooking to avoid any moisture. Discard 0.5 inches of the tip and the round top. Finely chop the onions and slit the green chilies in half. Grate the tomatoes using the large hole of a box grater. You can also roughly crush them in a food processor or a chopper. Crush the coriander seeds using a mortar, pestle, or food processor. Whisk the yogurt with all-purpose flour. Gather the remaining ingredients. Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes), stirring frequently. Once the bhindi turns slightly brown, transfer it to a plate. When the oil is hot, add 1 cup of finely chopped onions and cook until slightly browned (6-8 minutes), stirring frequently. Now add 2 teaspoon ginger garlic paste and cook until onions turn nicely brown (6-8 minutes). Add ½ cup grated tomatoes and 2-3 green chilies (slit into half) and cook for 3-4 minutes. Now add ½ cup plain yogurt whisked with 1 tablespoon all-purpose flour and cook for 30-40 seconds. Adding flour ensures the yogurt doesn’t curdle while cooking and makes the gravy creamier. Add the following ingredients and cook until oil separates from the pan’s sides (1-2 minutes).

2 tablespoon achari masala 2 teaspoon crushed coriander seeds 2 teaspoon Kashmiri red chilli powder 2 teaspoon dry mango powder 1 teaspoon salt

Add 1 cup of water and bring the curry to a boil. Add 2 tablespoon mango pickle masala with oil and 2 tablespoon Kasuri methi and mix well. Add lime juice if the curry is less tangy. If it is tangy enough, then skip adding it. Check for salt and add more if required. Serve hot.