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top down view of achari bhindi on a wooden tray
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Busy Day Achari Bhindi

A flavorful mix & cook Achari Bhindi that hits the spot anytime! Can use frozen or fresh Okra
Course side
Cuisine Indian, Pakistani
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 as a side
Author Sarah Mir

Ingredients

  • 300 g okra roughly 2.5-3 cups , frozen & sliced or fresh.
  • 3 cloves of minced garlic (optional)
  • 1 sliced onion
  • ½ tsp nigella seeds/kalonji
  • 1-2 sliced green chilies
  • Juice of 1 large lemon
  • 4 tbsp oil

Achar Masala or use 1.5-2 tbsp storebought

  • Salt to taste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tbsp dried mango powder/kachri powder
  • 1 tsp whole coriander seeds (coarsely crushed)
  • ¼ tsp aniseed or saunf

Instructions

  • Combine all the ingredients in a pan
  • Heat 3-4 tbsp oil in a saute pan and when it starts to shimmer add all the ingredients and cook on medium high heat for 4-5 minutes.
  • Reduce heat a little and cook partially covered, stirring occasionally until cooked through. Do not stir too often because that will break the okra
  • When it is done (15-20 minutes) then add a squeeze of lemon juice and adjust seasoning. If you like a more charred bhindi then you can crank the heat up and saute for a few minutes to develop that depth.

Notes

  • recently updated this recipe to reflect that bags of frozen bhindi / okra are 300g. 
  • this recipe is an old trusty busy day recipe. I've been told that adding a diced tomato in the mix adds a juiciness to it and I believe it!