Achari Bhindi & Onion (Bhindi Kalonji)

Indian achar made with bhindi (okra)

Achari Bhindi & Onion (Bhindi Kalonji)

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Preparation time
Cooking time



Achari Bhindi & Onion (Bhindi Kalonji) Directions

  1. Heat 1 tbsp vegetable or olive oil in a non-stick pan.
  2. Fry bhindi until almost cooked and golden brown on med heat, remove and set aside.
  3. Heat 2 tbsp vegetable or olive oil and 1 tbsp mustard oil in a non-stick wok. Add the whole achari spices and fry till brown.
  4. Stir in the thinly sliced onions and cook until they turn golden brown, about 5 to 7 min.
  5. Add ginger and garlic and fry for another 2 min.
  6. Add ground achari spices, ground coriander, chili, turmeric and tomatoes.
  7. Cook stirring, for a further 15 minutes on med heat.
  8. Mix in the fenugreek leaves and mango powder. Cover the pan and cook on a low heat for 7 min.
  9. Now add fried bhindi and thickly sliced onion. Cook for 7 min on med heat, until onions are softened.
  10. Add salt according to taste and stir in the lemon juice mix and stir fry on low heat for 5 or more min, till the masalas are almost dry.
  11. Add cilantro, mix and take off the heat. Serve hot.

Nutrition facts

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