Achaari Masala Bhindi (Pickled Okra fry)

As a kid, Bhindi (ladies fingers; okra) was my favourite. While now my palette has increased beyond potato and okra; whenever I go home I can be sure that one of the dishes on the menu would be bhindi, just for me :).

This recipe for Achaari Masala bhindi is my favourite when I want to do something special, really quick. As a short cut I use the spice mix from my favourite spicy mango pickle jar.

Achaari Masala Bhindi

By Ashima Goyal Siraj
Preparation time: 10 mins |Cooking time: 20 mins |Serves: 2

250 gms bhindi/okra
1 onion cut in large chunks
2-3 green chillies split lengthwise
1 tsp coriander powder
½ tsp cumin powder
½ tsp chaat masala
2 tbsp achaar masala (not the dry spice mix, but from a prepared spicy pickle)
A pinch of asafoetida
Salt to taste
1 tbsp Mustard Oil

Wash bhindi under running water. Pat them dry with a kitchen towel. Cut off the head and tail and slice into half along the length.

Note: If you leave the okra wet, it will become very slimy and not cook properly.

Heat oil in a flat pan.

Once the oil starts to smoke, add asafoetida, green chillies and chopped okra.

Sauté for a couple of minutes and then add onions.

Sauté for 5 minutes.

Add all the spices (except chaat masala) and the achaar masala. Mix well to coat all the vegetables in the spice.

Cook covered on very low flame for 7-10 minutes until the bhindi is soft and doesn’t stick to each other, keep stirring in between so that it doesn’t stick to the pan.

Remove from heat, sprinkle a little chaat masala and serve with hot rotis.

Health Benefits of Okra: Okra is high in both soluble and insoluble fibres that help to reduce cholesterol, prevent diabetes and constipation. Okra is also a rich source of many nutrients such as vitamins A, B6, C, iron and calcium.

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