Achari Bhindi

Ingredients

Achari Bhindi:

• Bhindi / Okra - 500 grams
• Onion, chopped - 1 medium
• Paanch phoran  (Saunf, Kalonji, Jeera, Methi Dana, Mustard Seeds) - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Amchur powder ( dry mango powder) - 1/2 teaspoon
• Achari masala -1 tablespoon
• Mustard oil - 3 tablespoon
• Salt to taste.

Achari Masala:

• Coriander Seeds - 2 tablespoons (Dry roasted)
• Fennel seeds or Saunf - 1 tablespoon (Dry roasted)
• Cumin seeds  - 1 teaspoon (Dry roasted)
• Fenugreek seeds - 1 1/2 teaspoon
• Black Mustard seeds - 2 teaspoon
• Onion seeds (kalonji) - 1/2teaspoon
• Carom seeds (ajwain) - 1/2 teaspoon
• Dry mango powder (amchur) - 4 teaspoon
• Turmeric powder - 1 teaspoon
• Red chilli powder - 1 teaspoon 

Method

Achari Masala:

• Dry roast coriander seeds along with Fennel seeds and Cumin seeds.Let it cool and add all the other ingredients of the achari masala and grind into a coarse powder. Store in an airtight jar.

Achari Bhindi

• Wash and wipe dry the bhindis (okra), cut them into 1 cm thick pieces. 
• Heat the mustard oil in a kadhai once it starts smoking turn off the heat and add the paanch phoran,turn on the heat and once the spices start releasing the aroma add the chopped onion, fry until golden brown.
• Add the chopped bhindi (okra), mix well and add the red chilli powder, coriander powder and turmeric powder, mix well cover and cook for 4 - 5 minutes.
• Add the  Achari masala along with Amchur powder and salt, mix well and cook for 3-4 minutes.