This Achari Bhindi is a vegetarian’s delight!

Back from office, hungry but too tired to cook anything elaborate? This achari bhindi will not disappoint you!

Ambreen Malik November 16, 2013
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.

Here goes!

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

Photo: Ambreen Malik


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.

Photo: Ambreen Malik

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.

Photo: Ambreen Malik

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.

Photo: Ambreen Malik

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.

Photo: Ambreen Malik

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.
Ambreen Malik The author is a Microfinance Banker, food blogger, LSE Alum and a dragon in training. She tweets as @ambreen_malik (
The views expressed by the writer and the reader comments do not necassarily reflect the views and policies of the Express Tribune.

Facebook Conversations


Citizen | 6 years ago | Reply | Recommend i love lady finger . But in no way this recipe is achari . It is just regularly cooked bhindi with addition of kalonji .
GV | 6 years ago | Reply | Recommend Tough and hard Bhindi is no way a good vegetable to make anything. Isn't it true that we only get soft ones and throw away the hard ones when we buy?
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