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Achari Bhindi/Okra

Course: Side Dish
Cuisine: Indian, North Indian


  • 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


  • 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.