Dahi Achari Bhindi Recipe
Dahi Achari Bhindi is a delectable North Indian side dish that combines the freshness of okra (bhindi) with the tangy richness of yogurt and the bold, aromatic flavors of pickling spices. This dish offers a delightful fusion of textures and flavors, making it a perfect accompaniment to your weekday meals. Whether paired with Phulka, Methi Lacha Paratha, or served alongside a bowl of Boondi Raita, this dish is sure to please your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams, chopped small |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Ginger | 1 inch, chopped |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 1 cup |
| Gram Flour (Besan) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Achari Masala:
- To make the achari masala, begin by heating a pan over medium flame. Add the mustard seeds, cumin seeds, fennel seeds, kalonji, ajwain, and a couple of dry red chilies to the pan.
- Dry roast the spices for 2-3 minutes, or until they are fragrant and slightly browned. Once done, turn off the heat.
- Transfer the roasted spices into a mixer or grinder and grind them into a coarse powder. Set aside the achari powder for later use.
-
-
Prepare the Bhindi:
- Wash the bhindi (okra) thoroughly and dry it using a paper towel or kitchen cloth. This step is crucial as it ensures the bhindi doesn’t become slimy or mushy during cooking.
- Once dry, chop the bhindi into small pieces and keep them aside.
-
Cook the Bhindi:
- Heat some oil in a wok or frying pan. Add the chopped bhindi to the hot oil and sprinkle a pinch of salt over it.
- Sauté the bhindi over medium-high heat until it becomes soft and slightly charred on the edges. Once done, remove the bhindi from the pan and set it aside.
-
Prepare the Onion-Tomato Mixture:
- In the same wok, add a teaspoon of oil. Then, add the chopped onions and sauté them until they turn translucent and the raw smell disappears.
- Add the chopped ginger to the onions and cook until it turns golden brown.
- Add the chopped tomatoes to the pan, and sprinkle some salt. Let the tomatoes cook until they soften and turn mushy.
-
Add the Spices and Curd:
- Once the tomatoes are cooked, add turmeric powder, coriander powder, red chilli powder, and the prepared achari masala. Stir well to combine.
- In a separate bowl, whisk together the curd (yogurt) and gram flour (besan) until smooth. Add this mixture to the pan and stir well.
- Let the curd and besan cook in the pan, allowing the yogurt to thicken and blend with the spices. Stir occasionally to ensure it doesn’t stick to the pan.
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Combine Bhindi and Cook:
- Add the sautéed bhindi back into the pan. Stir to coat the bhindi with the curd and spice mixture.
- Adjust salt to taste and cover the pan with a lid. Let the dish simmer on low heat for 10-15 minutes, allowing the flavors to meld together and the bhindi to absorb the tangy, spicy mixture.
-
Finish and Serve:
- Once the Dahi Achari Bhindi is cooked and has absorbed all the flavors, turn off the heat.
- Garnish the dish with freshly chopped coriander leaves for a burst of freshness.
- Serve the Dahi Achari Bhindi hot with Phulka, Methi Lacha Paratha, or a bowl of cooling Boondi Raita on the side.
Tips and Variations:
- Besan (Gram Flour) is added to give the dish a creamy consistency, but if you prefer a lighter texture, you can skip it or reduce the quantity.
- If you like your food spicier, feel free to increase the amount of red chili powder or add a green chili to the tempering step.
- The achari masala can be made in larger quantities and stored in an airtight container. It can be used for other pickling-style dishes or even in dal for a tangy twist.
- For an extra layer of flavor, try adding a pinch of garam masala towards the end of cooking.
This Dahi Achari Bhindi recipe combines the health benefits of okra with the aromatic zing of pickling spices, making it a unique and flavorful addition to your Indian meal repertoire. It’s vegetarian, hearty, and full of authentic North Indian flavors that will surely satisfy your cravings!
