Achari bhindi recipe is simple and quick to make with unique taste. The name of the dish is derived from the word ‘achar’ means pickle. So this sabzi has a pickle-like flavor.
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❤️About This Recipe
There are many variations of making achari bhindi dish. Every household has its own recipe.
Some use the oily masala from the ready-made pickle. While some add onion, tomato or yogurt to make a gravy.
The version I am sharing is super simple recipe and doesn’t use any of the above. I have used fresh spices to replicate the achari flavor.
Plus, mustard oil is used instead of regular cooking oil. It adds a nice pungent flavor to achari bhindi just like a typical mango pickle has.
And for the tangy flavor, I have drizzled the fresh lemon juice at the end. You guessed it right, no tomato or yogurt is used here.
🧾Ingredient Notes
Here is the pic of the ingredients used in making this tantalizing achari bhindi recipe. Nothing fancy, all of them are easily available in Indian grocery stores.
Mustard oil: Here in the USA, mustard oil is banned. So the bottle you get from the Indian grocery store has a label that mentions ‘external use only’. But do not worry that is safe to consume.
Okra: I always prefer to buy desi okra from the Indian grocery stores. These are long and thin with fewer seeds. The one you get in American stores is really thick and has bigger size seeds which I do not prefer.
Always wash the okra and let it air dry completely before slicing. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
👩🍳Step By Step Photo Instructions
1) Heat the mustard oil in a pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and methi seeds. Let them sizzle a bit.
2) Now add ginger paste, garlic paste and chopped chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
3) Add chopped okra, salt and all the spice powders (turmeric powder, red chili powder, coriander powder, fennel seeds powder).
4) Mix well so everything masala is coated well.
5) Cover it with the lid and cook until okra are soft, cooked and tender. Do stir once or twice in between and make sure that it is not sticking to the bottom of the pan.
6) Lastly, squeeze the fresh lemon(lime) juice and mix. Achari bhindi is ready.
💭Expert Tips
Buying okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.
How to clean and cut okra to avoid sliminess?
1) Okra should be dry before you chop them.
2) keep cleaning the knife while cutting as soon as it gets sticky.
3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy
🍽 Serving Ideas
- Serve achari bhindi with roti or paratha. To make it a complete meal, serve dal-chawal and kachumber salad on the side.
- Instead of salad, you can have boondi raita or roasted papad on the side.
PS Tried this achari bhindi recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
Achari Bhindi
Ingredients
- 200 grams or 2 cups Okra (Bhindi) chopped
- 2 tablespoons Mustard oil
- ¼ teaspoon Mustard seeds
- 8-9 seeds or ⅛ teaspoon Fenugreek seeds (methi dana)
- ½ teaspoon Cumin seeds
- 1 Green chili chopped finely
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Fennel seeds powder
- 1 teaspoon Lemon juice
Instructions
- Heat the mustard oil in a pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and methi seeds. Let them sizzle a bit.
- Now add ginger paste, garlic paste and chopped chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
- Add chopped okra, salt and all the spice powders (turmeric powder, red chili powder, coriander powder, fennel seeds powder). Mix well so everything masala is coated well.
- Cover it with the lid and cook until okra are soft, cooked and tender. Do stir once or twice in between and make sure that it is not sticking to the bottom of the pan.
- Lastly, squeeze the fresh lemon(lime) juice and mix.
Notes
- Okra should be dry before you chop them.
- keep cleaning the knife while cutting as soon as it gets sticky.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy
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wow looks great!!!...