Achari Bhendi recipe

Achari Bhendi

The recipe for achari bhindi has a unique flavor and is quick and easy to make. The word "achar," which means pickle, is the source of the dish's name. Thus, this sabzi has a flavor similar to pickles.

There are numerous ways to prepare achari bhindi. Every family has their own recipe

Ingredients:

•  -Methi dana (Fenugreek seeds) ½ tsp
• -Ajwain (Carom seeds) 1 tsp
• -Sabut dhania (Coriander seeds) 1 tbs
• -Saunf (Fennel seeds) 1 tbs
• -Kalonji (Nigella seeds) 1 and ½ tsp
• -Zeera (Cumin seeds) 1 tbs
• -Rai dana (Mustard seeds) 1 tsp
• -Lal mirch (Red stew) squashed 1 tsp
• -Namak (Salt) ¼ tsp or to taste
• -Lemon juice 4 tbs
• -Bhindi (Okra) 450g
• -Cooking oil 3 tbs
• -Cooking oil ¼ Cup
• -Pyaz (Onion) cut 3 medium
• -Tamatar (Tomatoes) hacked 3 medium
• -Adrak lahsan glue (Ginger garlic glue) 1 and ½ tsp
• -Keri (Crude mango) ground 2 tbs
• -Namak (Salt) ½ tsp or to taste
• -Lal Mirch powder (Red bean stew powder) 1 tsp or to taste
• -Haldi powder (Turmeric powder) ½ tsp
• -Kashmiri lal mirch (Kashmiri red stew) powder ½ tsp (discretionary)
• -Garam masala powder ½ tsp
• -Water 1 Cup or as required
• -Hari Mirch (Green stew) cut 2
• -Hara dhania (New coriander) hacked 1-2 tbs
• -Hara dhania (New coriander) hacked

Read More: achari chicken recipe

How to make Achari Bhendi:

• Add the fenugreek seeds, carom seeds, coriander seeds, nigella seeds, cumin seeds, and mustard seeds to a frying pan and dry roast until fragrant.
• -Stay cool.
• Add the roasted spices to a mortar and pestle and coarsely crush.
• -In a small bowl, combine the salt, crushed red chili, and red chili well.
• - Add the lemon juice, mix well, and set aside.
• -Cut the okra in half, top to bottom.
• -Using a knife, slit the okra and stuff it with the prepared spice mix.
• -Add cooking oil to a wok, fry the stuffed okra for 2 to 3 minutes, then set it aside.
• -Fry the onion in the cooking oil in the same wok until it is lightly golden.
• -Add the tomatoes and paste of ginger and garlic, mix well, and cook for 2 to 3 minutes.
• -Mix in the raw mango, salt, Kashmiri red chili powder, turmeric powder, and garam masala powder, and cook for two to three minutes.
• Cover and cook on low for 4-5 minutes, then cook on high until the oil separates, stirring frequently.
• Now add the fried okra, green chili, and fresh coriander, cover, and cook for 7 to 8 minutes on low heat.
• -Serve while garnished with fresh coriander!