Don’t you like okra/bhindi/ladies finger? Then try this achari bhindi. I am sure after that, it will become one of your favorite summer vegetables. Achar means pickle. It has its own spicy aroma. That aroma brings water into people’s mouth. So okra haters should try this achari bhindi or pickled flavored okra. In case you do not want to read this further because you are thinking achari bhindi (pickled flavored okra) will take days to process then you are absolutely wrong. Actually, this food will get prepared within a few minutes.
I like okra in any form. Even I love to eat boiled okra which is good for health. It is also said that okra is an excellent vegetable for diabetic patients. Experts say that it helps to control the blood sugar level of those people who have higher blood sugar. But that is claimed by experts only. I do not want to discuss that right now. Rather being a foodie it would be better if we would talk about its taste, haha.
So are you interested to make this pickled flavored ladies finger or okra at home?
The most unique quality of okra is its slipperiness. I mean there is hardly any other vegetable which is that slippery. You will witness it if you ate mashed boiled okra. I liked mashed boiled okra and its is super slippery food, haha. Many people also hate it for this reason.
But achari bhindi has no slipperiness. It is crunchy outside and juicy inside. Each & every piece of okra will be coated with a lot of spices what make those really mouthwatering.
A few years back, I tried to grow okra at my backyard. But it needs a lot of sunlight. It is also very prone to insect-attack. All of my plants were attacked by white colored insects. Leaves of my plants became curly and I got only a few okras from that. So after that, I have never grown okra. But I hope that next year I will grow okra in containers on the rooftop.
Okay, now coming to this achari bhindi or pickled flavored okra. I have already shared a recipe for pickle spices. You can simply add that spices to fried okra. Otherwise, you should just follow this special achari bhindi recipe and make this wonderful okra dish and have it with roti or plain rice.
How to make achari bhindi (pickle flavoured okra)?
Heat a cooking pan and then keep the flame medium and add spices (cumin seeds, coriander seeds, feenugreek seeds, mustard seeds, fennel seeds, ajwain seeds, red chilli seeds) and saute till a nice aroma comes out
Now dry grind all those spices in an electric grinder. But I prefer to use mortar pestle to grind all those spices because it will bring a traditional texture
Then heat a kadai (cooking pot), add mustard oil and add grated ginger. Now saute it till raw aroma goes away
Now cut tomatoes into small pieces and add it into the kadai and cook it till it becomes darker then add all spices & salt and mix it with masala
Cut all the okra (bhindi) into small pieces and add into the kadai and cook over medium flame till it becomes soft
Now increase the flame and stir continuously till out surface of okra pieces become crunchy
Switch of the flame and serve it with roti or plain rice
Achari bhindi recipe
- 2 cups bhindi/okra, cut into 1 inch size pieces
- 15 teaspoons grated ginger
- 2 medium size tomatoes, chopped into small pieces
- Salt as needed
- 1 tablespoon mustard oil
- 1 teaspoon whole cumin seeds/jeera
- 1.5 teaspoon whole coriander seeds/dhania
- 1 teaspoon whole feenugeek seeds/methi
- ½ teaspoon whole mustard seeds
- ½ teaspoon whole fennel seeds/saunf
- ½ teaspoon ajwain seeds
- 2 red chillies, sun dried
- Heat a pan and add all spices and saute all those till next one minute
- Now dry grind all spices and keep aside for further use
- Then heat mustard oil in a cooking pan and add grated ginger , cook till raw aroma goes away
- Now add finely chopped tomatoes and cook till it becomes soft
- Then add all ground spices & salt and mix with tomatoes
- Add all okra pieces and mix properly with all spices and cook over low flame till next 6-7 minutes
- Once okra pieces become soft then increase the flame and cook another few minutes
- Now serve this with roti or plain rice