Tangy Dahi Achari Bhindi (Yogurt Pickle-Spiced Okra)

Dahi Achari Bhindi (Yogurt and Pickle-Flavored Okra) Recipe

Dahi Achari Bhindi, also known as Achari Bhindi or Curd Achari Bhindi, is a mouth-watering North Indian side dish that combines the deliciousness of crispy okra with the tangy and flavorful notes of pickling spices. The ladyfinger (bhindi/okra) is sautéed to crispy perfection and then combined with caramelized onions, freshly ground achari masala, and slow-cooked in thick, creamy yogurt. This unique dish is perfect as an accompaniment to Indian bread such as phulka or methi lacha paratha, and is often served with a refreshing boondi raita.

Ingredients for Dahi Achari Bhindi

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 4-6

Instructions

1. Prepare the Achari Masala:

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   • Begin by preparing the Achari masala (pickling spice mix) that will infuse this dish with its distinctive tangy flavor.
   • In a pan, add the mustard seeds, cumin seeds, fennel seeds, kalonji (onion nigella seeds), ajwain (carom seeds), fenugreek seeds, and dry red chilies.
   • Dry roast the spices over medium heat for about 2-3 minutes, until they become fragrant and slightly browned. Be careful not to burn them.
   • Once roasted, remove the pan from the heat and transfer the spices into a spice grinder or a mortar and pestle. Grind them into a coarse powder. Set this achari masala aside.

2. Prepare the Bhindi (Okra):

   • Wash the bhindi (okra) thoroughly and dry them using a paper towel or kitchen towel. This step is crucial to ensure that the okra does not become slimy or mushy during cooking.
   • Cut the bhindi into small pieces and set them aside.

3. Cook the Bhindi:

   • Heat oil in a wok or large frying pan. Once the oil is hot, add the chopped bhindi along with a pinch of salt.
   • Sauté the okra for about 8-10 minutes, stirring occasionally, until it becomes soft on the inside and slightly charred on the outside. The crispy texture of the bhindi will enhance the final dish.
   • Once done, remove the okra from the pan and set it aside in a separate bowl.

4. Prepare the Onion-Tomato Mixture:

   • In the same wok, add 1 teaspoon of oil. Once the oil heats up, add the chopped onion. Sauté the onions until they become soft and turn golden brown.
   • Add the chopped ginger and sauté for another minute, allowing it to infuse the oil with its aroma.
   • Next, add the chopped tomatoes and a pinch of salt. Let the tomatoes cook down until they soften and release their juices, forming a mushy consistency.

5. Add the Spices:

   • Once the tomatoes are cooked, add the turmeric powder, coriander powder, red chili powder, and the freshly ground achari masala to the pan.
   • Stir well, cooking the spices for about 1-2 minutes, allowing them to release their full flavors.

6. Prepare the Yogurt Mixture:

   • In a separate bowl, whisk together the curd (yogurt) and gram flour (besan). The gram flour helps to thicken the yogurt and gives the curry its rich texture.
   • Pour this yogurt mixture into the pan and cook on low heat, stirring frequently, until the yogurt thickens and blends seamlessly with the spices.

7. Combine the Bhindi and Cook:

   • Add the sautéed bhindi (okra) back into the pan, mixing it gently with the yogurt-spice mixture. Adjust salt to taste.
   • Cover the pan with a lid and let the curry cook on low heat for about 10-12 minutes. This allows the okra to absorb all the flavors and become tender while retaining its crispy texture.

8. Final Touches:

   • Once the Dahi Achari Bhindi has cooked through and absorbed the flavors, turn off the heat.
   • Garnish with freshly chopped coriander leaves for an added burst of color and freshness.

9. Serve:

   • Serve the Dahi Achari Bhindi hot with phulka, methi lacha paratha, or any flatbread of your choice. It also pairs wonderfully with boondi raita to balance the tangy flavors of the dish.

Tips for Best Results

• Crisp Bhindi: Be sure to dry the okra thoroughly before sautéing to avoid excess moisture that could make the bhindi slimy.
• Adjust Spice Levels: The level of heat can be adjusted according to your preference by altering the quantity of red chili powder and green chilies.
• Consistency of Yogurt: If the yogurt is too thick, you can add a little water to adjust the consistency of the curry. The yogurt should be thick but not dry.

Nutritional Information (Per Serving)

Enjoy this Dahi Achari Bhindi as a wholesome, flavorful side dish with your meals, and experience the delightful combination of tangy yogurt and the aromatic kick of pickling spices in every bite!