Wednesday, 25 September 2013

Achari Bhindi

Bhindi (lady finger) always evoke strong reaction from most of the household, people either love it or like my sister can't stand the 'slimy nature' of this simple vegetable. 

However due to its high fibre content it's highly recommended for good health so I try and incorporate at least once every week . I mostly cook it like a dry vegetable in bit of mustard oil but once in a while make achari bhindi, slightly spicy and perfect with plain parathas .  it's  also a great and easy way to use the leftover masala bit from your regular achar.

This is what you need :

Serves 2 

Okra / lady finger / Bhindi (250 -300 gms ) - sliced into 1 inch long pieces

Onion -1 large - sliced very thinly

Mustard oil / any cooking oil - 1 1/2 table spoon

Achar masala -1 table spoon 

Turmeric powder -1/3 teaspoon 

Salt - to taste 

In a wok / heavy pan heat one table spoon of oil on medium flame.

Add sliced Lady fingers and sauté for a couple of minutes( be gentle while sautéing else it would break ).

Turn heat to low and cover and cook till about

80% done.

Remove from wok, keep aside.

In the same wok add remaining half table spoon oil add sliced onion.

On medium heat cook onion for 2-3 minutes till it becomes transparent  and little soggy.

Add achar masala, salt and turmeric and mix well and continue to cook for a minute or so.

Now add back cooked bhindi and gently mix all well.

Turn heat to low and cook till bhindi is completely done.

Serve hot with parathas, also great as a side dish with Rice.

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