Achari bhindi/tangy stir fried okra/lady fingers with pickle spices Recipe

Cooking Directions

• STEP 1.Wash and dry the okra, then trim the ends and cut them into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add the okra pieces and cook on medium heat until they become tender and slightly crispy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few more minutes.
• STEP 6.Finally, add a spoonful of pickle masala or achari masala and mix it with the okra. Cook for another 2-3 minutes.
• STEP 7.Serve hot with rice or roti.

Cooking Tips

• Make sure to dry the okra thoroughly before cutting to prevent it from becoming slimy.
• Adjust the spice level according to your preference.
• You can use store-bought pickle masala or make your own by grinding together mustard seeds, fennel seeds, fenugreek seeds, and other spices.

Storage and Serving

• Achari Bhindi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.