Get ready to tantalize your taste buds with the vibrant flavors of Achari Bhindi, a delightful Indian dish that transforms humble okra into a culinary masterpiece! Bursting with the aromatic essence of pickling spices, this dish is not just a feast for the eyes but also a celebration of textures and tastes. Whether you're a seasoned chef or a kitchen novice, this quick and easy recipe will have you impressing family and friends in no time. With just 30 minutes from prep to plate, you’ll discover why this spicy, tangy okra dish is destined to become a staple in your home. Ready to dive into the world of Indian cuisine? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500 grams bhindi (okra)
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
Instructions
- Begin by preparing the bhindi (okra). Wash the okra thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel, as moisture can make them slimy during cooking. Trim the tops and tails of the okra, and cut them into 1-2 inch pieces.
- In a heavy-bottomed pan or kadhai, heat 2 tablespoons of mustard oil over medium heat. Allow the oil to heat until it starts to smoke slightly, which helps to remove the raw flavor of the mustard oil.
- Once the oil is hot, add 1 teaspoon of mustard seeds to the pan. Allow them to splutter for a few seconds, releasing their aroma.
- Next, add 1 teaspoon of fennel seeds and 1 teaspoon of nigella seeds to the pan. Sauté these spices for about 30 seconds, stirring frequently to prevent burning.
- Now, add the prepared bhindi pieces to the pan. Stir well to coat the okra with the spices and oil. Sauté the bhindi for about 5-7 minutes, stirring occasionally, until they start to soften.
- Once the bhindi has softened, add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder. Stir well to combine the spices evenly with the okra.
- Season the mixture with salt to taste. Continue to cook the bhindi for an additional 10-15 minutes on medium heat, stirring occasionally, until they are cooked through and slightly crispy.
- Once the bhindi is cooked, remove the pan from heat. Allow it to cool for a few minutes before serving.
- Serve the achari bhindi hot as a side dish with roti or rice, or enjoy it as a flavorful snack on its own. Garnish with fresh coriander if desired.
Tips
- Choose Fresh Bhindi: Select firm, bright green okra pods that are free from blemishes. Fresh bhindi will enhance the flavor and texture of your dish.
- Dry Thoroughly: After washing the okra, ensure it is completely dry before cutting. Excess moisture can lead to sliminess during cooking.
- Heat the Oil Properly: Allow the mustard oil to heat until it starts to smoke slightly. This step is crucial as it eliminates the raw taste of the oil and enhances the dish’s overall flavor.
- Stir-Fry with Care: When sautéing the spices, keep a close eye on them to prevent burning. Stir frequently to release their aromatic oils without overcooking.
- Adjust Spice Levels: Feel free to adjust the amount of red chili powder according to your spice preference. You can also add a pinch of sugar to balance the flavors if desired.
- Crispiness is Key: For a delightful texture, allow the bhindi to cook until slightly crispy. This will give your Achari Bhindi a satisfying crunch.
- Garnish for Freshness: Don’t forget to garnish your dish with fresh coriander before serving. It adds a burst of color and a fresh flavor that complements the spices beautifully.
- Perfect Pairing: Serve your Achari Bhindi alongside roti or steamed rice for a complete meal, or enjoy it as a flavorful snack on its own.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
