Achari Bhindi ki Sabzi

Bahan-bahan

500 grams bhindi (okra), washed, dried, and cut into 1-inch pieces

2 tablespoons cooking oil

1 teaspoon fennel seeds (saunf)

1 teaspoon nigella seeds (kalonji)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds (methi dana)

2–3 green chilies, slit lengthwise

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon coriander powder

Salt to taste

1 tablespoon lemon juice or 1 teaspoon amchur (dry mango powder)

Fresh coriander leaves for garnish

Arahan

Prepare the Bhindi:

Wash the bhindi thoroughly and pat them dry completely to prevent sliminess during cooking.

Cut the bhindi into 1-inch pieces and set aside.

Sauté the Pickling Spices:

Heat oil in a pan over medium heat.

Add fennel seeds, nigella seeds, mustard seeds, cumin seeds, and fenugreek seeds.

Sauté for a few seconds until the seeds start to crackle and release their aroma.

Add Green Chilies and Spices:

Add the slit green chilies to the pan and sauté for a minute.

Add red chili powder, turmeric powder, coriander powder, and salt.

Mix well to combine the spices.

Cook the Bhindi:

Add the prepared bhindi to the pan.

Mix thoroughly to coat them with the pickling spices.

Cover and cook on low heat for about 15–20 minutes, stirring occasionally, until the bhindi is tender and cooked through.

Add Tanginess:

Once the bhindi is cooked, add lemon juice or amchur powder to impart a tangy flavor.

Mix well and cook for an additional 2–3 minutes.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with roti, paratha, or as a side dish with your meal.