Achari Bhindi Masala

Servings: 2
Cuisine: Indian
Course: Side Dish
Time: 20 minutes
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Achari bhindi or okra is a popular vegetarian side dish loved by adults and kids alike. Infused with the flavors of pickle or achar, this lip-smacking recipe is easy to prepare and ready in minutes.


  • 20-25 bhindis (ladyfingers or okras)
  • 1 medium onion
  • 1 large tomato
  • 1 tbsp ginger garlic paste
  • 1 green chili chopped
  • 1 tsp chat masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilies powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp amchoor powder (ground mango powder)
  • 3 tbsp mustard oil
  • Oil for deep frying
  • Salt to taste

Achari masala

  • 1 tsp fennel seeds (saunf)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1/8 tsp onion seeds (kalonji)
  • 1/2 tsp mustard seeds (rai)


  • First, clean and remove caps and tails of the bhindis/okras.
  • Heat oil in a wok or a karahi. Deep fry the bhindis for about 3 minutes on high heat.
  • Remove from oil. Mix in 1 tsp of chat masala.
  • For the achari masala, heat 2 tbsp of mustard oil in a pan. Add in the achari masala. Let it crackle.
  • Add in the chopped onions and saute for a few minutes.
  • When it changes color, add in the chopped tomato and mix well.
  • Add in the ginger-garlic paste. Saute and add in green chilies, coriander powder, cumin powder, red chillies powder, amchoor powder, turmeric powder, and salt to taste.
  • Add in a bit of water so that the masalas mix well. Saute until the oil leaves the sides. Do not brown the masala.
  • Mix in the bhindis. If the masala is too dry, you can add a bit of water.
  • To finish, heat 1 tbsp mustard oil in a tadka (tempering) pan. Add in achari masala and allow it to crackle. Pour it over the bhindi masala and mix well.
  • Achari bhindi masala is ready to serve.



  • This recipe works great with arbi and brinjals.
  • The dry achari masala can be pre-prepared and stored in an air-tight container. 

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Achari bhindi masala