Achari Bhindi

Crisp okra cooked with pickling spices in mustard oil for that tangy, achaar-style punch without opening a pickle jar.

• Prep15 minutes
• Cook20 minutes
• Serves3

Ingredients

• 400 g bhindi (okra), washed, dried fully and cut into 1-inch pieces
• 3 tbsp cold-pressed mustard oil
• 1 tsp fennel seeds
• ½ tsp mustard seeds
• ½ tsp nigella seeds (kalonji)
• ¼ tsp fenugreek seeds
• a pinch hing
• 1 onion, sliced
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp amchur
• ¾ tsp pink salt, or to taste
• ½ tsp jaggery powder

Method

1. Lightly crush the fennel, mustard and fenugreek seeds in a mortar.
2. Heat the mustard oil in a kadhai until it smokes lightly, then lower the heat.
3. Add the crushed spices, nigella and hing and fry for a few seconds until fragrant.
4. Add the onion and cook until soft and light golden.
5. Add the bhindi and cook uncovered on medium-high heat, stirring gently, for 10-12 minutes until it is tender and the slime has cooked off.
6. Add turmeric, chilli and coriander powders and toss for 2 minutes.
7. Finish with amchur, pink salt and jaggery powder. Toss and serve hot with phulka or paratha.