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.
8-9 seeds or ⅛teaspoonFenugreek seeds (methi dana)
½teaspoonCumin seeds
1Green chilichopped finely
½teaspoonGinger paste or freshly grated or crushed
½teaspoonGarlic paste or freshly grated
Saltto taste
¼teaspoonTurmeric powder
1teaspoonRed chili powder
1teaspoonCoriander powder
1teaspoonFennel seeds powder
1teaspoonLemon 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
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?
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