• 250-300 grams fresh okra (Bhindi)
• 1/3 cup curd
• 1 tomato paste
• 1/2-inch ginger paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon fennel powder 
• 1/4 teaspoon amchur powder
• Pinch of asafoetida
• 1/2 teaspoon cumin seed
• Salt to taste
• 2 tablespoon oil (preferably mustard oil)

1. Heat 2 tbsp oil in a non-stick pan.
2. Fry bhindi until almost cooked and golden brown on med heat, remove and set aside.
3. While the okra is getting cooked, whisk curd in a bowl. Add all the spice powders turmeric powder, red chili powder, coriander powder, fennel powder, amchur powder, and salt to it and mix well.
4. Heat remaining oil in the same wok. Add cumin seeds. Once the seeds splutter add asafoetida. Now add ginger and tomato paste and sauté for 2-3 minutes. 
5. Now add the spiced yogurt mix followed by 1/2 cup water. Stir well.
6. Allow the gravy to boil. Now add fried bhindi (okra) pieces, mix well and allow the gravy to simmer for 4-5 minutes. Once the gravy has reached the desired consistency, put off the flame.

Serve the Achari Bhindi with hot chapati and enjoy the flavors!

Leave a comment