Achari Bhindi | Okra in Pickle Masala |

Ingredients

Onion – 2 small
chopped

Tomato – 2 small
chopped

Garlic cloves – 4
crushed

Cumin seed – 1 tsp

Green chilli – 1
slit

Red chilli powder –
1 tsp

Turmeric powder – ¼
tsp

Salt as per taste

Mustard oil for
cooking

Roast and make a powder of

Mustard seed – ½
tsp

Cumin seed – ½ tsp

Fennel seed – ½ tsp

Onion seed/kalonji
– ½ tsp

Fenugreek seed – ¼
tsp

Method

Heat a pan and to
it add spices to be roasted. Blend it to a fine powder when done. Keep aside.

Heat 2 tbl.sp of
mustard oil in a pan and to it add cumin seed. When it splutter add garlic
flakes and cook for few seconds.

Add chopped onion
and cook till it becomes soft. Add bhindi, mix well and let it cook till it
shrink in size. Keep stirring in between.

Add chopped tomato
and all the powdered masala and green chilli and salt. Mix well and cook on a
low flame till tomatoes have become soft.

Off the flame and
serve hot with rice, roti or paratha.

Achari Bhindi

Ingredients

Okra/bhindi – 500 gm

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Ginger – ½ tsp

Yoghurt – 3 to 4 tbl.sp

Salt as per taste

Coriander leaves for garnishing  

Roast and make a powder of

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Nigella seed – ½ tsp

Fennel seed – ¼ tsp

Method

In a pan, dry roast all the ingredients and make a powder of it.

Heat 1 tbl.sp of mustard oil in a pan; add ginger and sauté till raw smell goes, then add bhindi and stir fry on a low flame till the sogginess is removed.

 

To the yoghurt, mix turmeric powder, powder masala and red chilli powder and keep aside.

When bhindi is cooked, add this yoghurt mixture, stir fry and cook on a low flame for 2 to 3 minutes.

When done, garnish with coriander leaves and serve hot with rice or roti.