Achari Bhindi is a tangy and spicy dish made with Okra or Lady finger also known as Bhindi in Hindi. a very simple and quick okra dish made in mustard oil and flavored with spicy achari masala. Achari Bhindi goes well with roti or paratha, also a great lunch box option, just roll it along with roti or paratha.
Bhindi / Okra - 500 grams
Onion, chopped - 1 medium
Paanch phoran - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Amchur powder ( dry mango powder) - 1/2 teaspoon
Achari masala -1 tablespoon
Mustard oil - 3 tablespoon
Salt to taste.
Wash and wipe dry the bhindis (okra), cut them into 1 cm thick pieces.
Heat the mustard oil in a kadhai once it starts smoking turn off the heat and add the paanch phoran,turn on the heat and once the spices start releasing the aroma add the chopped onion, fry until golden brown.
Add the chopped bhindi (okra), mix well and add the red chilli powder, coriander powder and turmeric powder, mix well cover and cook for 4 - 5 minutes.
Add the Achari masala along with Amchur powder and salt, mix well and cook for 3-4 minutes.
I have used mustard oil to prepare this dish as this is how my mom makes it, also mustard oil is used for making pickles in northern India...hence it gives a more authentic taste. However you could use any cooking oil which you commonly used at home for daily cooking. I have not used any water in this dish instead have used the cover and cook method for of cooking in which the vegetable gets cooked in its own steam, however if at any point of cooking you feel that its turning too dry or sticking to the bottom of the kadhai, please feel free to add a tablespoon or so of water.
While cooking lady fingers it usually gets sticky to avoid that you could add a teaspoon of fresh lime juice, it helps avoid the stickiness and also adds a tang the dish. For achari bhindi if you are using the lime juice then please check and add the amchur powder.