Achari Bhindi Masala
- 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
- 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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