Bhindi stuffed with Achari Masala along with a vaghar/chouk of kalonji and sauf is one of the tastiest Bhindi/ Okra recipes. Achar/Pickle is a traditional side made with different vegetables like raw mangoes, limes,carrots,Green and Red chilies. The basic spices that are used for pickling however remain pretty much the same,though there are regional differences.
Mustard oil is traditionally used for pickling and whenever I try to cook with Achari Masala, I do try and use mustard oil, though it does have a distinctively strong flavor and is an acquired taste. Coming from Kolkata,where a lot of the traditional Bengali dishes are made in Mustard oil, I actually like the taste.
This Bhindi/Okra recipe is great for travelling as it doesn’t spoil easily. It goes great with puris and theplas.
If you are a Bhindi fan, check out my Bhindi Do Pyaza and also a recipe that uses frozen Bhindi ! I show the tips to use frozen bhindi and make a dish without any slime. Gobi Matar and Bean Aloo are also great sides that go very well with dal and rice/rotis.
So here is the written recipe followed by the pictorial one-
Achari Bhindi
Ingredients
- 2 pounds Small Bhindi/Okra/ladyfinger
- 4 tbsp Achari Masala
- 1/2 tsp Kalongi/Nigella seeds
- 1/2 tsp Sauf/Fennel seeds
- 3 tbsp Mustard oil or any oil
Instructions
-
Wash,dry,remove ends and slit the okra
-
Stuff the okra with Achari Masala
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In a Heavy bottom pan/kadhai or cast iron pan, heat oil on High setting.
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Put kalonji/nigella and sauf/fennel seeds in hot oil
-
Place the stuffed Okra in pan, slit side up
-
Lower flame to medium, cover and cook. Stir gently till bhindi/okra is cooked.
-
Serve with any dal and rotis.
Notes
Here is the step by step pictorial recipe-
Split the Okra/bhindi and stuff with Achari Masala
In hot oil,put Kalonji/Nigella and sauf/Fennel and place okra cut side up
Reduce heat from high to medium,cover and cook. Stir gently in between.
Serve with dal and rotis/rice
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