Achari Bhindi – Okra in Indian Pickling Spices

Achari Bhindi – Okra in Indian Pickling Spices
Achari Bhindi
Achari Bhindi – Okra in Indian Pickling Spices
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


Wash and Pat dry Okra(Bhindi) and chop OR if store bought pre-chopped, then skip this step.

Heat Oil in a Large pan over high heat, once the oil releases fumes, lower the gas to the lowest

Add turmeric, bayleaf, onion seed, fennel seed & mustard seed to the oil and sauté for 1-2 min.

Increase heat to medium & add chopped onions and sauté for 2-3 min till onions turn slightly
pink and leave a little water.

Add chopped okra, red chili and sauté lightly, reduce heat to low & cover with lid.

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)

Turn of the heat and serve with rice or parantha.

Enjoy the Achari Bhindi – Okra in Indian Pickling Spices

Tried Our Recipe – AWESOME!!!

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