Achari bhindi recipe
This achari bhindi has all the flavors that you get from Indian pickle (achaar). Try this different style of bhindi sabji with roti or phulka.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
- 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
First wash the bhindi and wipe it clean, dry using kitchen towel or paper towel.
Now cut and discard the head and tail part of bhindi.
Then chop them. As the knife gets sticky, wipe it clean using paper towel.
Keep chopping and wiping the knife as it gets sticky.
Making achari bhindi recipe:
Heat the mustard oil in a pan on medium heat.
Once hot add mustard seeds, let them pop.
Then add fenugreek seeds and cumin seeds. Let them sizzle a bit.
Now add ginger paste, garlic paste and chopped chilies. Saute for 30-40 seconds.
Then add chopped bhindi. Stir well.
Now add salt, turmeric powder, red chili powder, coriander powder and fennel seeds powder.
Mix well so all the spices are coated to the bhindi.
Cover it with the lid and cook till okra are soft, cooked and tender. Do stir once or twice in between.
Once cooked, lastly squeeze the fresh lemon or lime juice. Stir well to combine.
Then turn off the stove.
Calories: 178kcal | Carbohydrates: 9.6g | Protein: 2.4g | Fat: 14.7g | Saturated Fat: 1.8g | Sodium: 614mg | Potassium: 358mg | Fiber: 4g | Sugar: 1.8g | Vitamin A: 1150IU | Vitamin C: 36.3mg | Calcium: 100mg | Iron: 1.4mg
*Nutrition information is a rough estimate for 1 serving
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