Wednesday, 8 August 2012

Achari Bhindi Masala

Bhindi (Okra) with traditional pickling spices, tomatoes and curd.


500 gms Bhindi (Okra), slit them length wise
2 tsp chopped ginger
3/4 cup chopped tomatoes
1/4 cup fresh thick curds
1/4 tsp turmeric powder
1/4 tsp Garam Masala
3/4 tsp red chilli powder
2 tsp coriander powder
4 tbsp oil
Salt to taste
Fresh Coriander chopped

Achaari masala

A pinch of asafoetida (hing)
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds


  • Shallow fry bhindis with 2 tbsp oil. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
  • When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
  • Whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
  • Add this mixture to the pan, mix well and cook for 2 minutes.
  • Add the ladies finger and simmer for 2 minutes.
  • Serve hot with rice/missi roti.


Post a Comment