Achari Bhindi (Okra Curry In Pickling Spices)
Achari Bhindi (Okra Curry In Pickling Spices) is a tangy, spicy Indian okra curry that pairs perfectly with Indian bread or rice. It has a special achari masala (pickling spices) added, giving it a unique flavor.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2/3 cup mustard oil (divided, or any other cooking oil)
- 1 lb okra (bhindi) (500 g)
- 1 cup finely chopped onions
- 2 tsp ginger garlic paste
- 1/2 cup grated fresh tomatoes
- 2-3 green chilies (slit into half)
- 1/2 cup plain yogurt (dahi, curd) (whisked with 1 tbsp all-purpose flour (maida))
- 2 tbsp achari masala
- 2 tsp crushed coriander seeds (dhaniya seeds)
- 2 tsp Kashmiri red chili powder
- 2 tsp dry mango powder (amchoor)
- 1 tsp salt (or to taste)
- 2 tbsp mango pickle masala
- 2 tbsp Kasuri methi
- 1 tsp freshly squeezed lime juice (optional)
Instructions
- 1
Wash the okra well with water and wipe each using a kitchen cloth. Cut the top and ½ inch of the tip. Set aside.
- 2
Heat ¼ cup mustard oil in a pan over high heat.
- 3
Add the bhindi to the pan and fry on high heat until slightly browned (8-10 minutes), stirring frequently. Remove it on a plate.
- 4
Add the remaining mustard oil to the same pan and heat it over medium-high heat.
- 5
Add onions to the pan, when the oil is hot, and cook until slightly browned (6-8 minutes), stirring frequently.
- 6
Now add ginger garlic paste and cook until onions turn nicely brown (6-8 minutes).
- 7
Add tomatoes and green chilies and cook for 3-4 minutes.
- 8
Now add yogurt whisked with all-purpose flour 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.
- 9
Add achari masala, crushed coriander seeds, Kashmiri red chili powder, dry mango powder, and salt and cook until oil starts to separate from the sides of the pan (1-2 minutes).
- 10
Add 1 cup of water and bring the curry to a boil.
- 11
Now add the fried bhindi and cook for 4-5 minutes.
- 12
Add mango pickle masala with oil and Kasuri methi and mix well.
- 13
Add lime juice if the curry is less tangy. If it is tangy enough, then skip adding it.
- 14
Check for salt and add more if required.
- 15
Serve hot.