Achari Bindi is a different version of Bhindi or Okra curry which is made with the pickling spices. It is a very simple and easy recipe with no onion and no garlic in it. A very quick and easy recipe which you can make when you have less time to fix your dinner or lunch.
Achari is a word in hindi that is derived from the word “Achar” , which means pickle. In India , we generally use some common spices while making oil based pickles, which include black onion seeds ( kalonji), Mustard seeds, fennel seeds, fenugreek ( methi) seeds and cumin, turmeric, raw mango powder and few more.
I am the biggest okra or bhindi lover in my entire family. Whenever I visit to my relatives house either my maternal relatives or Paternal reatives, they know what to cook for me,always and anytime my favorite bhindi ki sabzi. I am so glad that my husband and both my boys love Bhindi too. My elder one loves bhindi to the same extent as I do and my little 3 year old munchkin , who is a very picky eater, loves to eat bhindi.
So, I have plenty of reasons to cook bhindi or okra every week. I love to experiment with this delicious vegetable. I have few more versions of Bhindi in my blog. Check out the recipes for Peanut Bhindi Masala, Bhindi Thoran and Bhindi do pyaza . Generally Bhindi or okra curry is served with rotis or parathas in north India.
How to make Achari Bhindi
- 1 lb or 500gms Bhindi or Okra
- 5 curry leaves
- 1.5 tbsp mustard oil ( or any cooking oil)
- 1-2 green chilies slit into halves
- 1 large tomato chopped
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- ½ tsp Kalonji or (black) onion seeds
- ¾ tsp turmeric
- ½ tsp red chili powder
- 1 tsp amchoor powder( raw mango powder)
- salt to taste
- fresh coriander leaves to garnish
- Wash and pat dry the okra using a kitchen towel. Once the Okra is completely dry, discard the top and bottom part of okra and then slit the okra into two parts without breaking them apart.
- In a non stick pan or a heavy based kadai, heat the oil.Once the oil is hot, add all the seeds and give a quick stir.
- Then add green chilies and curry leaves.
- Then add red chili powder and turmeric powder and give a quick stir keeping the flame on medium.
- Add bhindi to the pan and mix well and cover the pan with a lid. let the curry cook for 10 minutes on medium flame and then add salt and amchoor powder to the curry. Mix well and cover again.
- Then add the chopped tomatoes and cover again.
- Let the tomatoes become soft and then after 5 -7 minutes,turn off the flame and garnish with fresh cilantro or coriander leaves and enjoy them with your favorite rotis or parathas .
- Make sure that the Okra or bhindi is completely dry before cooking, other wise it would become slimy.
- Keep checking the curry and keep stirring so that it doesn’t get burnt from bottom.