Achari Bhindi Masala
A tangy and spicy North Indian okra stir-fry flavored with pickling spices.
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Ingredients
- 500 grams Bhindi (Okra), washed and dried
- 3 tablespoons Mustard oil
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Nigella seeds (Kalonji)
- 1/4 teaspoon Fenugreek seeds (Methi)
- 1 medium Onion, thinly sliced
- 1 tablespoon Ginger-Garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red Chili powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 tablespoon Coriander powder
- 1 teaspoon Salt
Instructions
- 1
Trim the ends of the okra and cut them into 1-inch pieces, ensuring they are completely dry to avoid sliminess.
- 2
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then lower the heat.
- 3
Add fennel seeds, nigella seeds, and fenugreek seeds to the hot oil and let them splutter for 10 seconds.
- 4
Add the sliced onions and sauté until they turn translucent and light golden brown.
- 5
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 6
Add the okra pieces and cook on medium heat for 5-7 minutes without covering the pan to keep them crisp.
- 7
Add the turmeric, red chili powder, coriander powder, and salt; mix gently to coat the okra.
- 8
Sprinkle the amchur powder, cook for another 3-4 minutes until the okra is tender, and serve hot with paratha.
Nutrition per Serving
165
Calories
3g
Protein
14g
Carbs
11g
Fat
5g
Fiber
4g
Sugar
585mg
Sodium
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