Achari Dahi Bhindi is a very famous Punjabi dish made with Indian spices. Achari Dahi Bhindi is simple and easy to make. Achari Dahi Bhindi is delicious. ‘Achari’ means pickling which is made using a mix of spices. So, we are using pickle masala in this recipe but very less which making this dish flavorful and unique.

There are of course regional variations of Achari dishes. And most popular vegetables are cauliflower, potatoes, okras, etc… yogurt and tomatoes are being added to Achari Sabji which give a double-tangy flavor to curry. It is also perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavor and aroma too. It’s also very clever way to preserve cooked vegetables for longer periods in the so many northern states where temperature is too high in summer.

I use mustard oil when making this dish which gives it a gorgeous pungent flavor and hint of deep color, so I’d urge you to get some for this recipe; although you can swap it for regular cooking oil if you prefer a milder flavor. you can serve this dish with roti, paratha or dal-rice of your choice.

Ingredients:

• 400 grms Bhindi/Okra
• 4 tbsp Mustard Oil
• Salt
• ½ tsp Cumin Seeds
• 1 tsp Crushed Mustard Seeds/Rai
• 2 tsp Crushed Fennel Seeds/Saunf
• ½ tsp Crushed Fenugreek Seeds/Methi Dana
• ½ tsp Nigella Seeds/Kalonji
• Pinch of Asafoetida/Hing
• 2 tsp Ginger Paste or Grated
• ½ cup Finely Chopped Onion
• ½ cup Finely Chopped Tomatoes
• 2 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 2 tsp Coriander Powder
• ½ Cup Whisked Yogurt/Dahi
• Chopped Coriander Leaves for Garnishing

Method:

1. Wash and wipe the bhindis, then cut it into the long slices and keep aside.
2. Heat 2 tbsp oil in a pan. Add sliced bhindis, salt and stir fry it on medium flame for 5-6 mins or till becomes non-sticky and cooked. Remove it from the pan and keep aside.
3. In the same pan heat the remaining 2 tbsp oil, then add cumin seeds, mustard seeds, nigella seeds, fennel seeds, fenugreek seeds and sauté it for few seconds.
4. Now add pinch of hing, ginger paste, finely chopped onion and sauté it till golden brown and soft. Add chopped tomatoes in it and again sauté it till soft and mushy.
5. Add red chili powder, turmeric powder, coriander powder and mix it well, and stir fry it till oil start leaving from the mixture.
6. Add the whisked yogurt and mix it well, stir it continuously for 3-4 mins or till starts boiling.
7. Now add the shallow fried bhindis in it. Add salt as per taste, mix it and cook it for 2-3 mins on low flame.
8. Achari Dahi Bhindi is ready, garnish it with chopped coriander and serve as a side dish with roti, paratha or dal rice.

Tips:

• You can add 1-2 tsp pickle masala for more pickly taste of the curry.
• You can skip onion if you don’t like it.
• If bhindis are too sticky, then add 1-2 tsp lemon juice in it while cooking so it becomes non-sticky.

5.0 from 1 reviews

Achari Dahi Bhindi

 

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Achari Dahi Bhindi is a very famous Punjabi dish made with Indian spices. Achari Dahi Bhindi is simple and easy to make. Achari Dahi Bhindi is delicious. ‘Achari’ means pickling which is made using a mix of spices. So, we are using pickle masala in this recipe but very less which making this dish flavorful and unique.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

• 400 grms Bhindi/Okra
• 4 tbsp Mustard Oil
• Salt
• ½ tsp Cumin Seeds
• 1 tsp Crushed Mustard Seeds/Rai
• 2 tsp Crushed Fennel Seeds/Saunf
• ½ tsp Crushed Fenugreek Seeds/Methi Dana
• ½ tsp Nigella Seeds/Kalonji
• Pinch of Asafoetida/Hing
• 2 tsp Ginger Paste or Grated
• ½ cup Finely Chopped Onion
• ½ cup Finely Chopped Tomatoes
• 2 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 2 tsp Coriander Powder
• ½ Cup Whisked Yogurt/Dahi
• Chopped Coriander Leaves for Garnishing

Instructions

1. Wash and wipe the bhindis, then cut it into the long slices and keep aside.
2. Heat 2 tbsp oil in a pan. Add sliced bhindis, salt and stir fry it on medium flame for 5-6 mins or till becomes non-sticky and cooked. Remove it from the pan and keep aside.
3. In the same pan heat the remaining 2 tbsp oil, then add cumin seeds, mustard seeds, nigella seeds, fennel seeds, fenugreek seeds and sauté it for few seconds.
4. Now add pinch of hing, ginger paste, finely chopped onion and sauté it till golden brown and soft. Add chopped tomatoes in it and again sauté it till soft and mushy.
5. Add red chili powder, turmeric powder, coriander powder and mix it well, and stir fry it till oil start leaving from the mixture.
6. Add the whisked yogurt and mix it well, stir it continuously for 3-4 mins or till starts boiling.
7. Now add the shallow fried bhindis in it. Add salt as per taste, mix it and cook it for 2-3 mins on low flame.
8. Achari Dahi Bhindi is ready, garnish it with chopped coriander and serve as a side dish with roti, paratha or dal rice.

Notes

• You can add 1-2 tsp pickle masala for more pickly taste of the curry.
• You can skip onion if you don’t like it.
• If bhindis are too sticky, then add 1-2 tsp lemon juice in it while cooking so it becomes non-sticky.

3.5.3226

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