Okra in Spicy Indian Flavor – Achari Bhindi

Okra in Spicy Indian Flavor

Serves: 4


Serve with plain rice or Indian Fried Bread(Parantha)
1 Large Nonstick
Pan or Wok
½ pound of Okra (Indian Name – Bhindi)
1½ Large Onion – Chopped
1 Bay Leaf (Indian Spice Name – Tejpatta)
1 Tsp Onion Seeds (Indian Spice Name – Kalonji)
1 Tsp Fennel Seeds (Indian Spice Name – Saunf)
1 Tsp Mustard Seeds
(Indian Spice Name – Kali Sarson)
3 Tbsp Mustard Oil (Indian Name – Kadva Tel)
¼ Tsp Turmeric
Powder (Indian Spice Name – Haldi)
½ Tsp Dry Mango
Powder (Indian Spice Name – Amchur)
Salt – As per taste
Red Chili Powder – As per taste – Optional
  1. Wash and Pat dry
    Okra(Bhindi) and chop OR if store bought pre-chopped, then skip this step.
  2. Heat Oil in a Large
    pan over high heat, once the oil releases fumes, lower the gas to the lowest
  3. Add turmeric, bayleaf,
    onion seed, fennel seed & mustard seed to the oil and sauté for 1-2 min.
  4. Increase heat to
    medium & add chopped onions and sauté for 2-3 min till onions turn slightly
    pink and leave little water.
  5. Add chopped okra,
    red chili and sauté lightly, reduce heat to low & cover with lid.
  6. Open the lid after
    2 min, sauté lightly, add salt, mango powder and cook for another 3-4 min.      (Now the color of vegetable should be dark
    green & onions should be caramelized)
  7. Turn of the heat
    and serve with rice or parantha.

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