Saturday, July 23, 2016

Achari Bhindi

I love potlucks. Potlucks are occasions when people bond over food. Usually when me and my friends do a potluck, the theme remains heterogeneous so that we can enjoy variety in our meal, but last week we decided to keep a homogeneous theme by cooking something using the same main ingredient. Since most of my friends are vegetarians, we decided that we would cook varieties of dishes with the majority's favorite vegetable, bhindi or okra. I prepared Achari Bhindi, which was liked by all my friends who kept asking for the recipe. So here goes the recipe and if you cook it at home and like it, please don't forget to comment. Thank you for visiting my page ! 

Please don't forget to check out the recipe of another amazing bhindi preparation, Spicy Bhindi 


1 1/2 potatoes (cut into wedges)

300 gms bhindi or okra (Cut into 1 inch lengths)

1 small onion (julienned)

1 tomato (julienne sliced)

1 inch long ginger (minced)

1 clove of garlic (chopped)

1 tsp panch phoron

1 tsp cumin powder

1 tsp kashmiri red mirch

1 tsp turmeric powder

1 tsp dry mango powder or amchur powder

4-5 green chilies (chopped)

1 tbsp sugar

Salt to taste

White oil for cooking


1) Heat oil in a wok. When oil turns hot, add  potatoes and fry till the potatoes begin to change color. Take the potatoes off the heat and keep aside.

2) Into the same oil, add panch phoron and panch phoron begins to sputter, add onion and fry till onion turns translucent. Add ginger and garlic and stir around, frying. Add turmeric powder, cumin powder, kashmiri mirch, dry mango powder, and tomato slices. Saute the spice mixture for 2-3 minutes.

3) Add green chilies, potatoes and bhindis. Add salt and sugar. Add 1/2 cup of water, stir and cook covered till potatoes and bhindis are cooked through. (If the mixture turns dry, add 2 tbsp of water to keep the moist in.)

4) Serve hot with roti, paratha, or rice.

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