Pakistani Food/ vegetarian

Achari Bhindi or Okra in Pickling Spices

Let’s talk about achar – it is that very subcontinental of condiments that includes a range of spices that give the achar it’s depth and fiery heat. You can make an achar out of many things but I suppose the most common ones are mango (the unripe kind), carrots, green chillies, lemon, and garlic. Me? I am not such a fan of the stuff. My husband? He probably secretly fantasizes about a day when we have no food in the house and he can just eat achar and roti (bread) – or achar and rice. I used to think of his fondness for achar as a cute quirk until Daddy Jafri pointed out that ‘that says a lot about what he thinks of your cooking’. Pfft.

Achari_bhindi

So anyway, I have learnt to adapt and have added things like this dish to my repertoire. My favorite part? Thanks to the existence of frozen chopped Okra I just toss a bunch of stuff together and then let it cook. Eassssyyyy Peassssyyyyy.

As a disclaimer there is a family of ingredients that will give you that ‘achari’ taste and if you are missing some then you probably will not get the same flavour but it will still be quite delicious. The one element of this recipe that I skip quite frequently is the ‘kachri’ powder which I believe has the unique capability to hide when I need it.

Achari Bhindi or Okra in Pickling Spices
Serves 3-4

1 pound okra
2 sliced onions
1/2 tsp nigella seeds/kalonji
3-4 sliced green chilies
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp dried mango powder/kachri powder
Juice of 1 large lemon
1 tsp whole coriander seeds
1/2 tsp aniseed or saunf
Salt to taste
1/4 cup vegetable oil

IMAG2379

Mix everything in a bowl and set aside. Warm two tablespoons of oil in a saucepan with higher sides or a wok. When the oil is hot add the okra mix cook on medium high heat for a few minutes then lower the heat to medium low and cover. Cook till the okra is done – cooking times can vary depending on whether you use fresh or frozen Okra. I recommend checking on the Okra every 5 minutes until it is done. Add more oil or a splash of water if necessary. Eat with roti/naan for a nice light lunch.

 

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4 Comments

  • Reply
    myninjanaan
    at

    This is such an interesting way to cook bhindi; just mix everything and cook! My husband lovessss bhindi and achar, and I like neither, but I would love to try this as a change from our regular bhindi!

    • Reply
      sarahjmir
      at

      haha how about the crispy bhindi were you slice it thinly length wise, cook till crisp and season with loads of chaat masala? my daughter isn’t a fan of bhindi but we she will eat those ‘sticks’

  • Reply
    Deena Kakaya
    at

    I’m quite the okra fan and your dish looks lip-smackingly tasty. Great to connect with you x

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