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We hope you got insight from reading it, now let’s go back to achaari bhindi recipe. To cook achaari bhindi you only need 17 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Achaari bhindi:
- Prepare 500 gms bhindi/okra
- You need as required Oil to deep fry
- You need 3 tbsp oil
- Prepare 2-3 tbsp roasted peanuts
- Provide 1 and ½ tsp of ginger garlic paste
- Use 15-20 curry leaves
- Take 1/2 tsp haldi/ turmeric
- Prepare 1/2 tsp lal mirch/ red chilli powder
- Prepare 1 tsp dhaniya powder/ coriander powder
- Provide 3/4 tsp salt or to taste
- Take 4 big tomatoes- chopped finely
- Provide To Collect together
- Prepare 1 pinch hing / asafoetida
- Prepare 1 tsp sauf/ fennel
- Take 1/2 tsp kalonji/ nigella seeds
- Use 1/4 tsp methi dana/ fenugreek seeds
- Provide 1/2 tsp sarson/ mustard seeds
Instructions to make Achaari bhindi:
- Wash the bhindi and wipe them dry. Cut the head of each bhindi and cut it into two halves lengthwise making 2 thin long pieces of each bhindi. Heat oil in a kadai and deep fry the bhindi in 2-3 batches, on medium heat. Do not overfry the bhindi, it should retain it's green colour. Drain on a paper napkin, keep aside. - Heat 3 tbsp oil and roast the peanuts, remove and keep aside.
- Add ginger garlic paste to the remaining oil. Add curry patta and stir fry for a minute.
- Add all the collected ingredients, stir till methi dana turns golden brown.
- Add haldi, red chilli, dhaniya powder and salt. Stir for 30 seconds.
- Add chopped tomatoes and stir for about 8-10 minutes or till oil separates.
- At the time of serving, add the fried bhindi and peanuts to the tomato masala. Sprinkle ½ tsp salt, ¼ tsp garam masala, ¼ tsp amchoor. Stir gently on low flame till mixed well. Serve hot with chapatis or paratha.
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