Achari Bhindi
Achari Bhindi is an easy and delicious Indian Vegetarian dinner recipe. This is Bhindi tossed in Achari Masala. It is best served with Rotis or Parathas.
Equipment
- wok or kadhai
Ingredients
- 250 gm Bhindi cut into halves
- 2 Tbsp Mustard Oil to fry the Bhindi
Achari Masala
- ½ Tsp Jeera
- ½ Tsp Kalonji
- ½ Tsp Sarso
- ½ Tsp Methi dana
- 1 pinch Hing
- 4-5 whole Sukhi Lal Mirch
- ½ Tsp Sauf
For the Gravy
- 1 Tbsp Mustard Oil
- ½ Tsp Jeera
- ½ Tsp Dhaniya
- ½ Tsp Sarso
- 3-4 whole Sukhi Lal Mirch
- 2 medium sized Onion finelychopped
- 2 Tbsp Ginger Garlic Paste
- 2 Medium sized Tomato pureed
- ½ Tsp Haldi Powder
- ½ Tsp Lal Mirch Powder
- ½ Tsp Jeera Powder
- ½ Tsp Amchur Powder
- 1 Tsp Garam Masala
- 1 Tsp Salt adjust as per taste
- 1 Tsp Black Pepper Powder
- 1 Tbsp Mango Achar
Garnish
- ½ Tbsp Lemon Juice
- ½ Tbsp Kasuri Methi crushed
Instructions
Making the Achari Masala
- Dry roast all the spices and ground to a powder. You can save the Achari Masala for up to 3 months.
Making the Gravy
- Heat some Mustard Oil in a Wok and fry the Bhindi until they get crispy. Remove them from the oil and keep aside
- In the same pan, add some more oil. Add Jeera, Dhaniya, Sarso, and Sukhi Lal Mirch. Also add the chopped onions, green chilis, and ginger garlic paste.Now once the Onions are brown, add the Haldi, Lal Mirch, Jeera, Amchur, Salt, Black Pepper, and Garam Masala Powder. Also, add the Achari Masala Powder and mix well.Now add the Tomato Puree and the Mango Pickle. Mix well, until the tomato gets cooked. Add the Bhindi and toss well with the spices.
- Garnish with Lemon Juice and Kasuri Methi. Serve hot with Roti or Paratha.Enjoy!