- Okra/ bhindi: 1/2 kg ( washed -dried - cut in any shape)
- Cumin seeds/jeera : 1/2 teaspoon
- Dry mango powder/amchoor : 1 teaspoon
- Salt/ namak : as per taste
- Red chilli powder : 1/2 teaspoon
- Chaat masala: 1 teaspoon
- Coriander powder/ dhaniya powder : 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Cooking oil : 1 tablespoon
- Lemon juice/ nimbu ka ras : 1 tablespoon
#1 Like I mentioned earlier in the ingredients, wash the okra properly under flowing water. Dry them with a clean kitchen towel or tissue towel. You can cut them in any size you want. You can either cut them lengthwise or small regular cuts. I prefer the lengthwise cuts so that whole okra can get all the spices.
#2 This recipe is full of options.😛So, you can either mix all the the dry ingredients (except cumin) before you put the okra into the pan or you can put later. So,heat the pan and add mustard oil or whatever cooking oil you are using. Let it heat properly and then add the cumin seeds.
#3 After the cumin seeds starts spluttering add the okra and give a good mix. If you have not added the dry ingredients till not then you can add them 1-2 minutes later after you have added okra.
#4 Mix everything well and let it cook on medium flame for 1-2 minutes without closing the lid.
#5 Now after there is a little moisture in the pan cover the lid and cook it for 8-10 minutes on low flame. Keep mixing in between so that you get an achari flavour in every bite.When the bhindi is compeletly cooked then switch to high flame and cook it for 20-30 seconds for a crispier crust.
#6 After the okra is cooked completely then mix the lemon juice and cook it for 5-10 seconds.
#7 Now your achari bhindi is ready and you can serve it with prantha,roti or rice- dal. It will give a tangy twist to your every day meal.