/body> >

Friday, 28 July 2017

Achari Bhindi / Okra In Tangy Spicy Yogurt Gravy

Achar in Hindi means pickle and Bhindi is Okra , so basically Achari Bhindi is a delicious curry in which fresh okra is cooked with yogurt and pickling spices. This North Indian curry is mildly spicy and has a dominant tangy taste which comes from both yogurt and tomatoes. The pickle spices impart an irresistible peppy flavor and aroma to the dish. Serves as a perfect side dish and goes well with any Indian flat bread. This is an onion garlic free recipe. 

Fresh lady finger is sliced and shallow fried before it is simmered in a tangy spicy yogurt based gravy. This step ensures the curry does not end up gooey and sticky. The pickled spices i have used are fennel seeds (saunf), mustard seeds (rai), fenugreek seeds (methi dana), asafoetida (hing) , turmeric powder (haldi), red chili powder (lal mirch) apart from amchur powder ( raw mango powder) , cumin powder (jeera ) and coriander powder (dhaniya). As in pickles, mustard oil gives best result in this curry , however if you are not used to the strong pungent flavors of mustard oil, you may use any other oil. 

I have tried making achari aloo a few times, and it turned out very well each time. The local markets here are flooded with fresh tender okra and my family was bored of eating the same okra stir fry and Bharva Bhindi so thought of trying this dish. My house was full with the aroma of the achari masala and the dish was a hit at my place. 

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves : 3-4

  • 250-300 grams fresh okra
  • 1/3 cup curd
  • 1 tomato finely chopped
  • 1/2 inch ginger chopped
  •  1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon amchur powder
  • 1/4  teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek seeds
  • Pinch of asafoetida
  • Salt to taste
  • 2 tablespoon oil ( preferably mustard oil)
  • Fresh coriander leaves for garnishing

1. Wash the okra under running water. Pat them dry using kitchen towel. Slice off the top part and cut the okra length wise into two parts.

  2. Heat 1 tablespoon oil in a wok. Add okra and stir fry for 1-2 minutes. Season with salt and cover cook the okra until tender.

  3. Remove the fried okra from heat and spread on a plate.

  4. While the okra is getting cooked, whisk curd in a bowl. Add all the spice powders( turmeric powder, red chili powder, coriander seeds, cumin seeds, amchur powder and salt to it and mix well.

  5. Heat remaining oil in the same wok . Add mustard seeds . Once the seeds splutter add fennel seeds followed by fenugreek seeds. Now add chopped ginger and saute.

 6. Add chopped tomato and saute for 2-3 minutes.  

  7. Now add the spiced yogurt mix followed by 1/2 cup water. Stir well.

  8. Allow the gravy to boil. Now add shallow fried okra pieces , mix well and allow the gravy to simmer for 4-5 minutes .

  9. Once the gravy has reached desired consistency, put off the flame. 

  10. Serve the achari bhindi with hot chapati and enjoy the flavors !

  • Always select fresh tender okra for this recipe.
  • Always saute or stir fry the okra pieces in little oil , before adding them to a gravy dish to prevent the dish turning gooey and slimy.
  • If you do not have amchur powder, you may squeeze juice of one lemon.

   For more similar recipes, do check my posts on