Achari Masala Bhindi – Tangy Pickled Okra Delight

Introduction:

 Achari masala bhindi, which combines homemade Achari spice tangiy, spicy flavors with fresh okra. This recipe is designed for both authentic and accessible to home cooks seeing an explosion of Indian pickled taste to the meal. Achar - in Hindi, it means pickles - and the spice brings a signed zest to reminisite Indian pickles. In this recipe, we turn the fresh bhindi (Okra) into a dish with spices and tangs. Whether you are serving it as a sides of bread, paratha or rice, this spice bhindi recipe influences each bite with bold flavors. For a quick weekend meal or when you are in the mood for a little fun, let's dive.

 Ingredients:

 For the Bhindi:

• 500 g of Bhindi (Okra) 
• Salt (to taste) 

 For a mix of Achari Masala ( pickle masala) :

• 1 tsp mustard seeds  
• 1/2 tsp fennel seeds  
• 1/2 tsp cumin  
• 1/2 tsp fenugreek seeds  
• 1/2 tsp nigella seed  
• 1/2 tsp Dry mango powder   
• 1/2 tsp red chilli powder  
• Salt (to taste)

 For curry:

• 2 tablespoons vegetable oil  
• 1 large onion, thin slices  
• 1-2 tsp ginger garlic paste  
• 2 medium tomatoes, chopped  
• 1 green chili, in the direction of length  
• Optional: 4-5 curry leaves for extra aroma  
• 2-3 tablespoons plain yogurt  
• Freshly cilantro, chopped  
• Water (as needed)

Instructions:

1. Prepare the Bhindi:  
• Begin by washing and drying the bhindi well. Dry them with a clean cloth or paper towel - this step is the key to  texture. 
• Sprinkle the sliced ​​bhindi with a pinch of salt. Let it rest for about 10 minutes. This helps relieve excess moisture and pour flavors from the beginning.
2. Prepare the Achari masala:  
• In a small bowl, add mustard seeds, green, cumin, fenugreek, nigella seeds, dried mango powder, cayenne powder and a pinch of salt. 
• This spice mixture is your intensive spice that gives the dish its signed and spicy profile.
3. Sauté the Base:   
• In a large, heavy bottomed pan, heat the vegetable oil on medium heat. Add the sliced ​​onion and bake until they become soft and translucent.
•  Add the ginger garlic paste and let it fry for about a minute until it is aromatic.
4. Build the Flavor :  
• Add chopped tomatoes and green chillies to the pan. If you are using the curry leaves, add it now. 
• Cook the mixture until the tomatoes are soft , creating a slightly thick, aromatic base.
5. Cooking the Bhindi:  
• Gently add the  Bhindi to the pan. Mix your homemade masala evenly over the bhindi.
• Stir carefully so that the spice coat the oak without breaking the pieces. 
6. Simmer:  
• Now, lower the flame and cover the pan. Let the bhindi cook for 10-15 minutes stirring in between.
7. Finish and serve:  
• When the bhindi is cooked properly , add some chopped coriander,  then turn off the heat.  
• Serve bhindi sabzi with your favorite Indian bread(Roti, Paratha )or boiled rice.