Achari Bhindi | Okra with pickling spices

Achari Bhindi | Okra with pickling spices

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

Achari Bhindi | Okra with pickling spices
Prep time
Cook time
Total time
Okra or Bhindi with pickling spices.
Recipe type: Main Course
Cuisine: Indian
  • 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
  1. 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.
  2. 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.
  3. Then add green chilies and curry leaves.
  4. Then add red chili powder and turmeric powder and give a quick stir keeping the flame on medium.
  5. 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.
  6. Then add the chopped tomatoes and cover again.
  7. 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 .


  1. Make sure that the Okra or bhindi is completely dry before cooking, other wise it would become slimy.
  2.  Keep checking the curry and keep stirring so that it doesn’t get burnt from bottom.
Okra with pickling spices

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