For all the people who love bhindi, here is how you can make it special. I came to know about this recipe from a friend. She was visiting my place and when I served our regular bhindi she told me this and also gave me this tip of posting it for the blog as many people would be like her and love this version of bhindi.
So, Achari bhindi is a regular bhindi for the weekdays without compromising on the taste, you will find the step by step recipe along with pictures below. I hope you will like this one as well.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serving: 3
| Ingredients | Quantity |
| Bhindi/ Ladyfinger | 250 gram |
| Vegetable oil | 3 tablespoon |
| Nigella seeds/ kalunji | 1/2 teaspoon |
| Mustard seeds | 1/4 teaspoon |
| Fennel seeds/ Saunf | 1/2 teaspoon |
| Asafoetida /Hing | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Aamchur powder/ Dry mango powder | 1/4 teaspoon |
| Coriander powder | 1/4 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Salt | to taste |
| Red chilly powder | 1/2 teaspoon |
| Tomato | 1 |
Method:
1. Wash bhindi and wipe dry with kitchen towel. Cut the tip of the head of each bhindi, leaving the pointed end as it is. Now cut the bhindi vertically from the middle making two smaller pieces from each bhindi.
2. Heat non stick pan with oil and add cut bhindi in the pan. Fry the cut bhindi on medium heat for 10 minutes or bhindi is almost cooked.
3. Take out the fried bhindi in a plate and keep it aside.
4. In the same pan add remaining oil and temper with nigella seeds, mustard seeds, fennel seeds and Asafoetida. When seeds starts crackles, add coriander powder, red chilly powder, turmeric powder, garam masala powder and dry mango powder. Keep the flame low.
5. Then add chopped tomato and salt. Cook the spices on low heat till tomato is mushy and oil shows separately.
6. Add fried bhindi in the pan and mix it well with the spices. Cook covered on low flame for another 5 minutes. Achari bhindi is ready to serve, serve hot with chapatti and rice.
7. Enjoy!!
