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Home » All Recipes » Achari Bhindi/Okra

Achari Bhindi/Okra

August 18, 2014 by Dhanya Samuel 16 Comments

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Pickles are, perhaps, the most revered condiment in Indian cuisine. An age-old technique which began as a means to preserve excess food, today pickles hold a very important part of our cuisine.

Achari Bhindi - thespiceadventuress.com

There is a ginormous variety of pickles in Indian cuisine today and every household seems to have a favourite one too. Unlike other regions of the world, the Indian pickles are slightly different in that a large variety of spices are used to maximize the flavour. All kinds of ingredients are used to prepare the pickles – vegetables, fruits, seafood, meat, the list is endless….

Today’s recipe is not that of a traditional pickle but uses the delicious spicy, tangy, chatpata (for lack of a better word!) masala incorporated in the pickle. Using the pickle masala as a base for the dish is such a genius idea as the flavours incorporated in this masala is not just tasty but extremely well-balanced. Saves a whole lot of time; it is as if you are using a pre-packaged masala where you throw all the ingredients into a pan and the dish is done.

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You can use any type of pickle masala for Achari Bhindi. I like the spicy, tangy ones so used the masala from mixed vegetable pickle. The idea of using pickle masala can be extended to just about any ingredient including seafood and meats.

So, here’s a recipe for Achari Bhindi – the medley of aromatics and spices and the nuttiness of the mustard oil coats the shallow fried okra beautifully. A winner dish!

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Achari Bhindi - thespiceadventuress.com
Print Recipe

Achari Bhindi/Okra

Course: Side Dish
Cuisine: Indian, North Indian

Ingredients

  • 500 gms baby okra also known as bhindi or lady’s finger
  • mustard oil – 3 tbsp
  • 1 ripe red tomato chopped
  • 2 green chilli slit
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ¼ tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp nigella seeds also known as kalonji
  • 1 ½ tbsp pickle masala add less if you require less heat
  • ½ tsp turmeric powder
  • Salt to season
  • 1 tsp lemon juice

Instructions

  • Cut off the top ends, wash and pat dry the okra. Since I used baby okra, I left it whole.
  • Heat mustard oil in a pan, crackle the mustard seeds and then add fenugreek, cumin, fennel and nigella seeds.
  • Add the chopped tomatoes and green chillies.
  • Add the turmeric powder, okra and season with salt. Mix well.
  • Cook on low heat and turn only occasionally so that the okra remains dry and not gooey and slimy.
  • When almost done, add the pickle masala and mix through.
  • Remove from heat and add lemon juice.
  • Serve hot.

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Reader Interactions

Comments

  1. Rajni Anand Luthra

    September 15, 2014 at 1:36 am

    Great one Dhanya! I love achar as a way of oomphing up my cooking. One of my favourite achari tips: try the masala inside your paratha!

    Reply
    • vanyadhanya

      September 15, 2014 at 3:47 am

      thanks for writing in Rajni…that seems such an awesome idea. Have to try it out soon

      Reply
  2. afracooking

    August 24, 2014 at 5:00 pm

    I’ve never ever cooked okra. You can probably count the amount of times I have eaten it on one hand. But this recipe really has got me curious.

    Reply
    • vanyadhanya

      August 25, 2014 at 1:45 am

      Okra is my favourite vegetable..I can eat it every day of my life!

      Reply
  3. pearl jolly/pretty mayhem

    August 20, 2014 at 6:13 am

    I’ve never Bhindi but your gorgeous pictures really made me want to try it. It sounds delicious too!

    Reply
    • vanyadhanya

      August 20, 2014 at 7:33 am

      thanks Pearl; and you must give it a try

      Reply
  4. Cooking Diary by Shruti

    August 18, 2014 at 6:37 pm

    I love bhindi. And love your presentation. Its soo welcome. Will be trying this one soon

    Reply
    • vanyadhanya

      August 18, 2014 at 11:38 pm

      lovely to hear that and thanks for the compliment, SJ.

      Reply
  5. lapetitepaniere

    August 18, 2014 at 11:08 am

    It looks really good Dhanya, I can imagine all the flavors 🙂

    Reply
    • vanyadhanya

      August 18, 2014 at 12:25 pm

      Yes Linda, its really yummm

      Reply
  6. simplyvegetarian777

    August 18, 2014 at 10:45 am

    Love it Dhanya!

    Reply
    • vanyadhanya

      August 18, 2014 at 12:25 pm

      You must try it Sonal, I am sure you will love it.

      Reply
      • simplyvegetarian777

        August 18, 2014 at 12:51 pm

        Yes I will :).

  7. Hasna

    August 18, 2014 at 9:08 am

    came here through KFG… lovely clicks Dhanya .. & bhindi looks awesome..I dd never had the courage to cook any north indian bhindi dishes but always wanted to… shall try soon.. 🙂

    Reply
    • vanyadhanya

      August 18, 2014 at 9:14 am

      Hasna, it is really easy da and you learn though trial and error only. do try it out and let me know if you liked it.

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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