Achari Bhindi

Achari Bhindi
Staff Writer
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.

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2
Servings
225
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
9g
13%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
30g
23%
Protein
10g
22%
Vitamin A, RAE
617µg
88%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
943µg
100%
Calcium, Ca
432mg
43%
Choline, total
29mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
178µg
45%
Iron, Fe
9mg
50%
Magnesium, Mg
160mg
50%
Manganese, Mn
3mg
100%
Niacin
3mg
21%
Phosphorus, P
178mg
25%
Selenium, Se
5µg
9%
Sodium, Na
162mg
11%
Water
214g
8%
Zinc, Zn
2mg
25%