This Achari Bhindi is a vegetarian’s delight!
The days I have a vegetarian craving, Achari bhindi (okra) is one of my favourite dishes.
I confess my favourite way to cook and eat Okra is with minced meat. Nothing beats that. I will share that recipe at some point in time as well.
Acharai bhindi (okra) is a delightful way of cooking and enjoying a vegetarian meal.
This recipe doesn’t get any easier than this. On days when you’re tired and don’t have the energy to cook much, yet want to eat something yummy, this is the recipe for you; a quick and easy way to satisfy that insatiable appetite.
I will be using fresh Okra but frozen okra works just as well, however, it does take a little bit longer to cook.
What you will need:
Okra/Bhindi – ½ kg (cut in small pieces).
Vegetable Oil – 5 tbsp
Tomatoes – 2 large (Sliced)
Onions – 1 large (Sliced)
Lemon – 1 large
Ginger/Garlic Paste – 1 tbsp
Cumin/Zeera – 1 tsp
Mustard seed/ Rai – 1 tsp
Nigella Seed / Kalonji - 1 tsp
Fenugreek Seeds / Meethi dana - 1 tsp
1. Heat a pan and add oil.
2. Add Okra/bhindi to it and sauté on high heat till the stickiness goes away and the okra becomes lightly brown. It will take around 10-15 minutes. Fresh Okra will take less time, whereas frozen ones take longer to rid themselves of the slimy stickiness.
3. Once the okra is brown, add ginger / garlic paste and cook it.
4. Now add the sliced tomatoes along with all the spices.
5. After three minutes, add the sliced onions and let it cook for about two more minutes.
6. Add half a cup of water and mix. Cover the pan and let it simmer for eight to ten minutes over low heat. The aim is to soften the tomatoes and onions.
7. Once the tomatoes and onions are well done, increase the heat to dry out the extra water completely. The dish is ready once the oil comes out onto the sides.
8. Switch off the stove and add the juice of one large lemon. Garnish with fresh green chilies.
A bowl of yoghurt, our lovely achari bhindi and hot roti will be the perfect meal for a tiring day. Delicious, healthy and easy on time!
This post originally appeared here.
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