Achari Bhindi is a delicious and easy-to-make dish that is perfect for any occasion. Okra, also known as ladyfingers or bhindi, is a vegetable that is commonly used in Indian and African cuisine. It is known for its unique texture and slimy consistency, which can be quite polarizing for some people. However, when prepared correctly, okra can be a delicious and nutritious addition to any meal. It’s rather strange that while growing up bhindi (okra) was my least favourite vegetable and now it’s my absolute favourite. My girls clearly have a much more expanded palate than I did when I was their age and they love bhindi (okra) I love the kurkuri version, the basic curry version and I’m in love with this version. Pair it with a warm chapatti, achar (South Asian pickle) and kachumbar ( a south Asian salad spicy salad) and I’m in heaven. Eating this dish reminds me of us sitting around the kitchen table and squabbling with my sister over who is going to clear up after. Those are definitely some precious memories. I love making dishes that bring up so many memories.
Achari Bhindi (Spicy Okra)
- 2 lbs Okra cut into 1inch pieces
- 2 teaspoons Cumin seed
- 1 tablespoons Dried Coriander seeds crushed
- 1 tsp Anise seed
- 2-3 dried Red chilies
- 4 cloves Garlic crushed
- 1 finger Ginger sliced thinly
- 2 Onions sliced
- 1.5 teaspoons Chaat masala
- 1.5 teaspoons Coriander powder
- 1.5 teaspoons Cumin powder
- 1 teaspoons Red Chili powder
- 1.5 teaspoons Red Chili powder crushed
- 1/2 teaspoon Garam masala
- 1 teaspoon Turmeric
- 1/2 teaspoon Nigella seeds
- 1/2 cup Cilantro chopped
- 1 Green chili sliced
- 3-4 Tomatoes chopped
- Sautés for a few minutes then add 4 cloves of crushed garlic and 1 finger of ginger sliced thinly
- In a pan heat your oil and when hot add the cut up okra and pan fry for a few minutes.
- Now add the juice of 1 lemon.
- This helps remove the stickiness that comes with cooking okra.
- When it is no longer sticky remove and drain on paper towels
- In the same pan add a little oil and saute your ginger and garlic.
- When fragrant add your cumin seed, onions and coriander seeds.
- Cook for a few minutes.
- Now you will add all the rest of the spices and cook for a few minutes.
- If it gets too dry add a couple of tablespoons of water.
- Cook for a few minutes till fragrant then add 1/2 cup whipped yogurt an cook on medium till the oil comes to the top
- Now add the chopped tomatoes
- When the oil comes to the top again add your okra and mix well.
- Cover and cook for 5-10 minutes on low heat.
- Garnish with chopped cilantro
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