Achari bhindi

This recipe is a delicious way to enjoy bhindi! Achari means pickle in India. As the name suggests this bhindi is flavoured with spices commonly used in Indian pickles. The resultant flavour of this dish is tangy - and it pairs really well with rice, dal and some extra pickle on the side (in the frame is my nimbu ka achar). This recipe uses no ginger, garlic, tomatoes or onions. You don't have to make a complicated gravy/curry base - you simply have to cook bhindi with sliced onions, spices and then garnish with fresh coriander.

I've recently been on a bit of a pickle craze (making Indian style pickles alongside Western style pickles with vinegar). I made a big batch of achari pickle masala to use in all these pickles/recipes. I bought some bhindi the other day and thought the two would go well together! For this recipe - you will also need some panch phoron (Indian five spice). This is a spice blend commonly used in the North Western parts of India like West Bengal!

Achari pickle masala takes barely anytime to make or put together and keeps for a long time in an airtight jar or container. Use it in classic Indian pickles (more recipes coming soon for those) or add an instant depth of flavour to veggies & dals!

   

Ingredients
Serves 2-3
250g bhindi washed and patted dry with a tea towel
1 large onion finely sliced 
Juice of 1/2 large lemon

Handful fresh coriander finely chopped 
Salt to taste 
Vegetable oil as required 

You'll need these spices 
1 tsp panch phoron (Indian five spice) 
2 tsp achari (pickle) masala 
1 tsp amchoor (stops the bhindi going slimy when cooking)

2 dried red chillies broken into pieces 

Method 

• In a kadai or large frying pan on medium heat, heat a few tbsp of vegetable oil. As you don't cook the bhindi in water or a gravy during the recipe - you need a generous amount of oil to help it cook. 
  
  
• Once hot, add the panch phoron and let the spices crackle. Add the dried chillies and saute for a 1 minute until the chillies soften.
  
  
• Add the sliced onion and fry until the onion softens and turns translucent. 
  
  
• Add the chopped bhindi along with the amchoor. Mix and saute the bhindi until it develop some colour. Keep stirring to stop it from burning!
  
  
• When the bhindi has developed some colour/softened - add the achari masala and salt to taste. Saute for a few more minutes. 
  
  
• Finally, add the lemon juice and saute until the bhindi is completely cooked through. I like it to have a bit of bite (so not completely soft/mush). 
  
  
• Sprinkle over fresh coriander and enjoy!