Achari Bhindi | अचारी भिंडी

Achari Bhindi is a spicy, tangy, and zesty Indian recipe, which is super flavorful. This is a delicious Indian dinner recipe that is best served with Indian Flatbread or Parathas or Rotis. Okra or Bhindi are cooked in a tangy Tomato based sauce and tossed with Achari or Pickle Spices.

This Achari Bhindi makes for a perfect summer meal, which will remind you of your favorite Summer Pickle.

Hey guys! Today I am back with another interesting and innovative Dinner recipe. This season is all about making interesting and new recipes and today I made this mouth-watering Achari Bhindi. As the name suggests, this Bhindi or Okra recipe actually feels like you're digging into a bowl of Picked Okra or Bhindi Ka Achar.

There's the tanginess of the tomatoes, the fiery taste of the Achari Masala, and the crunch of Bhindis.

Let's talk Taste

This Achari Bhindi is super zesty and spicy. If you have any fond memories of stealing Achar from your Grandma's jar and enjoying it secretly, this recipe will flood back all those memories to you! It did, at least for me!

There is a tangy taste because of the Tomatoes. Also, the Bhindis are crispy as they have been fried and then used. The hero of the show is the actual Mango Pickle or Aam Ka Achar. There is a distinct taste of that favourite Aam Ka Achar which makes this all the more special and nostalgic with every bite.

How to make Achari Masala at home?

Coming down to the most important ingredient of this recipe - the Achari Masala. You can easily make Dry Achari Masala at home and use it for a number of Achari style recipes. Here are the ingredients which you would need to make an Achari Masala -

• Jeera or Cumin seeds
• Kalonji or Onion Seeds
• Methi dana or Fenugreek Seeds
• Hing or Asafoetida
• Khari Lal Mirch or Dry Red Chilis
• Sarso or Mustard Seeds
• Sauf or Fennel Seeds

All of these spices can be dry roasted and ground into a powder that you can store in an airtight jar. This will stay fresh for up to three months.

We are going to use about 2 Tablespoons of this Achari Masala for our Achari Bhindi. You can store the rest and use it later.

Ingredients used in this recipe:

Bhindi - I have used fresh, long, and thin Bhindis for this recipe. I tend to use these long and slender Bhindis as they are mostly seedless and are fresh.

Mustard Oil - While Making Achari Bhindi, it is imperative to use Mustard Oil. Mustard Oil, helps bring out the authentic flavors of these spices, which have been used in the Achari Masala. Also, Remember, how your grandma used to pour in cups of oil over the Achar. She would say that this oil will act as a preservative. Well, here, the Oil will help bring out the flavors fo the Achari Bhindi, because, without Mustard Oil, there is no Achari Flavors!

Achari Masala - As you know, without this Achari Masala our recipe is absolutely incomplete.

Mango Pickle - I have used a generous amount of homemade Mango Pickle. If you do not have homemade, you can use store-bought Mango Pickle. Also, try using Mango Pickle, because this is the only Achar which will flavor your Bhindi the best.

Spices - For the Dry spices, I have used some More Cumin or Jeera, some Coriander seeds or Dhaniya and Mustard seeds or Sarso, and of course some dried Red Chilis. And for the round spices, I have used Turmeric, Red Chili Powder, Jeera Powder, Garam Masala, Amchur Powder, salt, and Black Pepper Powder. All of these are pretty basic ingredients that I have used to flavor my sauce.

Veggies - Apart from Bhindis, I have used Ginger Garlic Paste, Green Chilis, Onions, and Tomato Puree for the sauce.

Lemon Juice and Kasuri Methi - These are two secret ingredients that I use to garnish my Achari Bhindi. Turns out, without that hint of lemon juice, all the flavors get subdued. Lemon juice, brings out all the gorgeous flavors of Bhindi.

Then, there is Kasuri Methi, which is so fragrant, that you will never for once feel that your food is too spicy. This will tone down all the blend of spices and bring in a sweet and earthy fragrance to your Achari Bhindi.

Making the Achari Bhindi

First, we will dry roast the spices and then cool it down to the ground to a smooth powder. This will get our Achari Masala ready.

Second, we will heat some Mustard Oil in a Wok and fry the Bhindi. We will cut the Bhindi into 2 halves and fry them until they are crunchy.

Third, in the same Pan, we will add the dry spices like Jeera, Dhaniya, Sarso, and Sukhi Lal Mirch. Once, all of these sizzles, add the chopped Onions, green chilis, and the ginger garlic paste. Once they get cooked add all the spices - Haldi, Lal Mirch Powder, Jeera Powder, Achari Masala, Garam Masala, Amchur Powder, Black Pepper Powder, and Salt.

Fourth now, we will add the Tomato Puree and the Mango Pickle. We will cook these spices until oil oozes out from the sides.

Fifth - Finally, we will add the Bhindis and toss it with the spices and serve it.

Sixth - And it's done! Finally, we will garnish some Lemon juice and Kasuri Methi and there you go.

So, this is how you make Achari Bhindi at home. Isn't it such an easy and delicious Bhindi recipe? I just love it so much.

You can serve this Achari Bhindi with Roti or Parathas. You can also serve it as a side dish beside some homecooked meals.

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Kurkuri Bhindi

I hope you loved this recipe and shall make this soon. Thank you so much for your time. If you happen to make this recipe, then tag me with #twinskirasoi on Instagram. Also, comment below and rate this recipe!