ACHARI BHINDI

Okra is cooked in most Indian households atleast once every few weeks. ACHARI BHINDI is a wonderful variation to this simple vegetable. Its a riot of flavors derived from the pickle masala added to spice up this humble vegetable. It cooks up in no time and goes especially well with Mung or Urad Chana Dal. 

Ingredients:

Okra, 400 gms cut in large pieces

Shallots, 100 gms Peeled

Mustard Oil, 2 tbsp

Fenugreek Seeds, 1 tsp

Mustard Seeds, 1 tbsp

Fennel Seeds, 1 tbsp

Coriander Seeds, 1 tbsp

Turmeric Powder, 1 tsp

Salt to taste

Coriander Cumin Powder, 1 tbsp

Red Chili Powder, 1 tbsp

Asafoetida, a pinch

Pickle Masala, 1 tbsp

Yogurt, 2 tbsp beaten

Procedure:

1. Take a wok and heat the mustard oil till it reaches the smoking point and then cool and reheat on medium heat. 

2. Add in the fenugreek seeds and let them change color and add in the asafoetida and shallots. Mix. 

3. Add in the Okra and salt and turmeric powder and mix.

4. Cover and cook till the okra is cooked. This should take about 10-12 minutes on medium heat.

5. Add in the crushed fennel, coriander and mustard seeds and mix.

6. Next add in the coriander cumin powder, red chili powder and pickle masala and mix. 

7. Add in the yogurt and cook for another 10 minutes. 

8. Serve hot with chapatis or rice!