ACHARI BHINDI | आचारी भिंडी RECIPE

A tangy sabzi, cooked in onion tomato masala, perked up with aromatic achaari spices (homemade) which gives this Achari Bhindi a super peppy flavor and aroma too.

The subcontinent includes a range of spices that give the achar it’s depth and fiery heat. You can make an achar out of many things but I suppose the most common ones are mango (the unripe kind), carrots, green chillies, lemon, and garlic.

Achari Bhindi is a delicious and full of flavor North Indian curry recipe where Bhindi is cooked in a tomato curd-based gravy, especially in Punjabi households. In this recipe, bhindi is sautéed till crispy and then tossed along with caramelized onions and freshly ground achari masala and then slowly cooked in a thick yogurt gravy.

 INGREDIENTS FOR THE ACHARI BHINDI -

• 1/4 cup Mustard Oil
• 2 tbsp Mustard Oil
• 500 g Bhindi (Cut into small pieces)
• 1 cup Onion (Finely Chopped)
• 2 tsp Ginger Garlic Paste
• 1/2 cup Tomato (Grated)
• 2-3 Green Chillies (Slit into half)
• 1/2 cup Yogurt (Whiskd with 1 tbsp maida)
• 2 tbsp Achari Masala
• 2 tsp Coriander Seeds (Crushed)
• 2 tsp Kashmiri Red Chilli Powder
• 2 tsp Dry Mango Powder
• Salt to taste
• 2 tbsp Mango Pickle Masala
• 2 tbsp Kasuri Methi
• 1 tsp Lemon Juice
• Coriander leaves to garnish

 Read Other Recipes –

1. TINDORA FRY | KUNDRU FRY RECIPE
2. SCHEZWAN POTATOES RECIPE

HOW TO MAKE ACHARI MASALA?

1. You just need a few everyday spices such as dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds.
2. Add them to a heavy-bottomed pan or a Kadai and roast them till they turn slightly browned and fragrant.
3. Once done, switch off the heat and let them come to room temperature.
4. Add it in a blender with salt, turmeric powder, hing, and dry mango powder to make a coarse powder.
5. If you want to keep it for longer, then refrigerate it for about 2 months.

 

INSTRUCTIONS TO MAKE ACHARI BHINDI -

1.  Heat 2 tbsp of oil in a pan. Add bhindi and sauté for 4-5 minutes (it should not be mushy), until slightly browned. Switch off the flame and keep it aside.
2. Heat the remaining 2 tbsp of oil in a pan (you can use the same pan).
3. Add asafoetida and cumin seeds, let it crackle. Now add dry red chili, ginger, garlic and green chilies, let it sauté for few seconds.
4. Add chopped onions, mix and sauté till the onions turn light brown in color.
5. Now add tomatoes, salt, turmeric powder.
6. Now add yogurt whisked with maida and cook for another 2-3 minutes.
7. Then add the prepared Achari Masala, mango powder and mix well.
8. Stir and cover with the lid and cook for 5 minutes until oil starts to separate from the sides of the pan.
9. Add 1 cup of water and bring the curry to a boil.
10. Then add red chili powder, add the sautéed bhindi, gently mix it with the masala for 4-5 minutes.
11. Add mango pickle masala with oil, kasuri methi and lemon juice (optional) and mix well.
12. Cover and cook for 2-3 minutes, then turn off the flame.

Garnish with coriander leaves and serve with Tandoori Roti, Tawa Paratha, Lachha Paratha, Missi Roti, or a Thepla.

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