Achari Bhindi

Staff Writer
Achari Bhindi
Achari Bhindi
Paul Wagtouicz

Achari Bhindi

This treatment of okra really transforms the dish from the slimy stereotype of the poorly cooked vegetable. Fresh okra is cooked with pickling spices such as mustard seed, turmeric, and ginger before tossing it with slivers of red onion and juicy cherry tomatoes.

See all curry recipes.

2
Servings
522
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 -4 ounces vegetable or canola oil
  • 1/4 Teaspoon cumin seeds
  • 1/4 Teaspoon mustard seeds
  • 1/4 Teaspoon fennel seeds
  • 1/4 Teaspoon coriander seeds
  • 1 medium-sized red onion, diced
  • 1/2 Teaspoon turmeric
  • 1/2 Teaspoon chili powder
  • 1 Tablespoon achari masala powder
  • 1 Pound fresh okra
  • 1 medium-sized tomato, diced
  • 2 Ounces ginger, sliced thinly or julienned
  • Kosher salt, to taste
  • Cilantro, for garnish

Directions

Heat the oil in medium-sized skillet over medium heat. Add the cumin, mustard, fennel, and coriander seeds. When the seeds start to pop, add the onion and sauté until translucent. Add the turmeric, chili powder, and achari masala powder.

Add the okra and sauté for 4-5 minutes to get rid of the slimy texture. When the okra colors, add the tomato and ginger, and season with kosher salt to taste. Cover, reduce the heat to low, and steam for about 5-8 minutes. Garnish with cilantro and serve.

Nutritional Facts

Total Fat
44g
68%
Sugar
8g
N/A
Saturated Fat
3g
17%
Protein
7g
13%
Carbs
33g
11%
Vitamin A
118µg
13%
Vitamin B6
0.7mg
33.6%
Vitamin C
67mg
100%
Vitamin E
9mg
44%
Vitamin K
107µg
100%
Calcium
241mg
24%
Fiber
11g
43%
Folate (food)
161µg
N/A
Folate equivalent (total)
161µg
40%
Iron
3mg
16%
Magnesium
164mg
41%
Monounsaturated
27g
N/A
Niacin (B3)
3mg
16%
Phosphorus
192mg
27%
Polyunsaturated
12g
N/A
Potassium
1096mg
31%
Riboflavin (B2)
0.2mg
10.9%
Sodium
976mg
41%
Thiamin (B1)
0.5mg
34.6%
Trans
0.2g
N/A
Zinc
2mg
12%

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