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Indian Vegetarian Recipes

Achari Bhindi

bhindi served in a copper kadai

This Achari Bhindi has okra cooked with tomato, yogurt and picking spices like mustard, fennel. The dish is tangy, spicy and and if you are looking for a different way to cook okra, then you need to give this a try!

bhindi served in a copper kadai

Bhindi aka okra is one of my favorite vegetables. I think this holds true for most Indians, everyone seems to love bhindi! Sarvesh is a big fan, give him bhindi and dal and he would be happy every day.

I have shared several Indian okra recipes on the blog in the last few years from bhindi masala to bagara bhindi and kurkuri bhindi (my favorite)! This achari bhindi is another favorite of mine. You guys know I love all things “achari”, those pickling spices are my favorite and I am always looking for an excuse to use them.

So, this time around I made Achari bhindi and I had to share the recipe with you guys since you guys seem to love bhindi just as much we do! 🙂

About This Recipe

Achari comes from the word “achar” which in India refers to pickle. Do not confuse this with the pickle in US. Indian achar/pickle is different. It’s tangy, spicy and made with lots of spices and oil and is the perfect accompaniment to Indian meals. This recipe uses some of those common pickling spices that goes into achar like mustard seeds, fennel seeds.

Anything “achari” has to be tangy and the tang in this recipe comes from yogurt and tomatoes. Some recipes also call for adding amchur (dried mango powder) to add to the achari flavor but I thought the tomato and yogurt was enough for the tang and so I didn’t use it. The okra is cooked with panch phoron spices (mustard, cumin, fennel, nigella and fenugreek seeds), onion, curry leaves and some spices. The recipe is tangy, nicely spiced and goes really well with flatbreads like rotis and parathas.

Ingredients for Achari Bhindi

This recipe calls for some basic Indian pantry staples like onion, ginger-garlic paste and the following ingredients.

Okra: fresh okra aka bhindi is what works best here. Look for okra which are not too soft when you press them and not too firm either. Frozen okra should also work for this recipe, though I haven’t tried this recipe with frozen ones.

Yogurt & Tomatoes: the tanginess which is quintessential to “achari” flavors comes through tomatoes and yogurt. I like using store bought tomato puree and plain yogurt.

Panch phoron: the five spice mix consisting of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds gives this dish that unique flavor. If you don’t have this spice mix, you can make one my mixing equal amount of each ingredient. If you don’t have all these spices, just use cumin and fennel for sure.

Spices: There are some ground spices like coriander, turmeric to add flavor to the dish. And there’s some jaggery to balance all that tang.

Step by Step Instructions

Before starting with the recipe, wash and pat dry each okra with a paper towel.

1- Add 1.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. I like to slice each okra in two lengthwise and then cut each slice in 3 more parts. Give a good stir.

2- Let the okra cook for 12 to 13 minutes on medium-low heat until it’s completely cooked, stir often. Then remove the okra from the pan into a plate.

3- Now, to the same pan, add 1 tablespoon mustard oil. Let it heat really well. When using mustard oil, it is important to heat it until it’s smoky then remove from the pan from heat (since oil is really hot, we want to make sure to not burn the spices), and add the panch phoron. Put the pan back on medium heat and let the seeds crackle and mustard seeds pop. Add hing and stir.

4- Add the quartered onions, curry leaves and sliced green chili. Give it a stir.

step by step picture collage of making achari bhindi

5- Cook the onions for 2 to 3 minutes until very lightly browned. Then add ginger-garlic paste and cook for 1-2 minutes.

6- Add the store bought tomato puree along with 2 to 3 tablespoons water. Give a stir and cook for 1 minute.

7- Lower the heat, add the yogurt while whisking continuously until all of it is combined.

8- Increase heat to medium again and add salt, coriander powder, turmeric powder. You may also add 1/2 teaspoon amchur at this point if the yogurt isn’t tangy enough. I did not add it.

step by step picture collage of making achari bhindi

9- Also add the jaggery, stir and cook 30 seconds.

10- Add 1/4 cup water and stir.

11- Add in cooked okra. Stir until everything is combined.

12- Let simmer for 2 to 3 minutes. Garnish with cilantro and remove pan from heat.

step by step picture collage of making achari bhindi

Serve achari bhindi with roti or paratha!

bhindi served in a copper kadai with rotis and a bowl of boondi raita placed in the background

Serving Suggestions

Serve achari bhindi with roti or with rice and dal.

We also love with paratha and spinach puri!

Tips & Notes

  • For additional “achari” flavor, you can add a teaspoon of achar masala from your favorite mango or lime achar. It will add more to flavors.
  • Mustard oil adds to flavor but if don’t have it, you can just use other oils like vegetable. canola etc.
  • I didn’t add amchur here since the dish had enough tang from the yogurt and tomato puree. But it you want, you can add 1/2 teaspoon amchur as well.

Frequently Asked Questions

Can you make this vegan?

Try with vegan yogurt like plain almond milk yogurt and it should be fine.

What does achari mean?

Achar means pickle and the recipe is called achari because the sauce has pickling ingredients added to it.

Is this recipe gluten-free?

No, since I have used hing which isn’t gluten-free. You can either skip it or use gluten-free hing to make it gluten-free.

Can I still make this recipe if I don’t have panch phoron?

Sure, make sure to at least use mustard seeds, cumin seeds, fennel seeds.

bhindi served in a copper kadai

Print

Achari Bhindi

Okra cooked with yogurt, tomatoes and pickling spices! This Achari bhindi is tangy, spicy and so good with flatbreads like roti and paratha.
Course Main Course
Cuisine Indian
Diet Vegetarian
Servings 4
Calories 163kcal
Author Manali

Ingredients

  • 1.5 tablespoons oil 22 ml, I used avocado oil
  • 1 lb okra bhindi, approx. 450-500 grams
  • 1 tablespoon mustard oil
  • 1 teaspoon panch phoron
  • 1/4 teaspoon hing asafoetida
  • 1 medium onion quartered and petals separated
  • 1 green chili sliced
  • 10-12 curry leaves
  • 2 teaspoons ginger garlic paste
  • 1/3 cup tomato puree store bought
  • 1/4 cup plain yogurt whisked
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chili powder or to taste
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon salt to taste
  • 1/2 teaspoon amchur dried mango powder, optional- use only if yogurt isn’t tangy enough
  • 2 teaspoons jaggery
  • 1/3-1/2 cup water
  • cilantro to garnish

Instructions

  • Before starting with the recipe, wash and pat dry each okra with a paper towel.

    Add 1.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. I like to slice each okra in two lengthwise and then cut each slice in 3 more parts. Give a good stir.

    Let the okra cook for 12 to 13 minutes on medium-low heat until it’s completely cooked, stir often. Then remove the okra from the pan into a plate.

  • Now, to the same pan, add 1 tablespoon mustard oil. Let it heat really well. When using mustard oil, it is important to heat it until it’s smoky then remove from the pan from heat (since oil is really hot, we want to make sure to not burn the spices), and add the panch phoron. Put the pan back on medium heat and let the seeds crackle and mustard seeds pop. Add hing and stir.
  • Add the quartered onions, curry leaves and sliced green chili. Give it a stir. Cook the onions for 2 to 3 minutes until very lightly browned. Then add ginger-garlic paste and cook for 1-2 minute.
  • Add the store bought tomato puree along with 2 to 3 tablespoons water. Give a stir and cook for 1 minute.
  • Lower the heat, add the yogurt while whisking continuously until all of it is combined.
  • Increase heat to medium again and add salt, coriander powder, turmeric powder. You may also add 1/2 teaspoon amchur at this point if the yogurt isn’t tangy enough. I did not add it.

    Also add the jaggery, stir and cook 30 seconds. Add 1/4 cup water and stir.

  • Add in cooked okra. Stir until everything is combined. Let simmer for 2 to 3 minutes. Garnish with cilantro and remove pan from heat. Serve achari bhindi with roti.

Notes

  • For additional “achari” flavor, you can add a teaspoon of achar masala from your favorite mango or lime achar. It will add more to flavors.
  • Mustard oil adds to flavor but if don’t have it, you can just use other oils like vegetable. canola etc.
  • I didn’t add amchur here since the dish had enough tang from the yogurt and tomato puree. But it you want, you can add 1/2 teaspoon amchur as well.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 501mg | Potassium: 515mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1079IU | Vitamin C: 82mg | Calcium: 140mg | Iron: 2mg
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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