Achari Dahi Bhindi | Indian Okra Curry

This recipe got published in a local newspaper

My mom's achari bhindi recipe was published in a local newspaper many years ago. My dad had saved that paper cutting for years but somehow we lost it.

It was quite a moment for all of us to see mom's name in a newspaper. Actually, a friend of mine was working for a publication, and she reached out to me asking if my mom could share a recipe of hers.

Since mom loved Bhindi, she chose this masaledar Dahi Bhindi recipe of hers to share. Coincidentally, this recipe is also very popular on the blog. 

Why okra is good for us

When we were kids, mom would tell us that bhindi was good for our brains and all those who ate this vegetable regularly became intelligent. 

That may be true to some extent. It is low in calories and packed with nutrients. Vitamin C in okra keeps the immune system healthy. 

Okra also packs many antioxidants that benefit our health. It's also an easy green vegetable to add to your diet because it's easy to cook with. 

If you love this vegetable, then do try Kurkure Bhindi. You'll love the crispy, crunchy and delicious way it's prepared here! Bhindi Masala is another dish I keep making. We love the flavors in this bhindi recipe. 

Pickle flavored okra

Achari Dahi Bhindi is a north Indian recipe. Every Indian house has its own way of making it and this is how my mom made it. Achar means pickle and bhindi means okra. 

Adding pickles or achari masala to this curry makes it extra tangy and spicy. That's because Indian pickles are loaded with flavor thanks to the many spices used to make them. 

Why make this

The unique combination of yogurt, pickle, and okra makes this recipe of bhindi super flavorful and masaledar. 

• It's a one-pot meal
• Can easily be made vegetarian or vegan
• Needs only a few basic ingredients
• Delicious way to serve okra
• Perfect weeknight meal

Okra/Bhindi - Fresh bhindi is the best but if you cannot find fresh ones, you can also use precut frozen ones. Just thaw them, and pat them dry before using. 

Select okra that is long, fresh-looking, and dark green in color. Don’t pick ones with blemishes, cuts, or if they're leaking in any way.

I prefer buying fresh okra from an Indian grocery store as they have fewer seeds in them. You can however also get the okra available in leading grocery stores. 

Other veggies - potatoes, onions, and tomatoes that make this dish more wholesome.

Yogurt - You can use regular yogurt or dairy-free yogurt for this recipe. I have tried it with both and they taste good. You can also use leftover raita.

Achari masala - You can either make the masala at home, buy it from a store or use any Indian pickle.

Amchur powder -  When cooking with okra, it's always advisable to add something acidic to prevent it from being slimy. Amchur powder does that. You can also use vinegar or lemon juice. 

Other spices - Mustard seeds, cumin seeds, garlic, and green chilies (serrano or jalapeno can also be used). They give this recipe a unique flavor and hotness. 

1. Wash and dry the okra. Then trim the ends and slice them. Then saute them in oil along with amchur powder till the okra is no longer slimy and is cooked. Chef Tip - Do not cover the pan or add water when cooking. Transfer the okra to a plate.
2. In the same pan, heat oil, temper mustard seeds, and cumin seeds. Once they crackle, add minced garlic, and minced green chilies.
3. Then add the (peeled and diced) potatoes to the pan along with salt. Saute for 4-5 minutes over a medium flame or till they are cooked. 
4. Add and saute onions till they turn translucent. 

5. Then add the finely chopped tomatoes. Mix and saute till the tomatoes turn soft and pulpy.
6. Add achari masala. If you are using an Indian pickle instead, add it at this point. 
7. Whisk yogurt and add it to the pan. Quickly mix it all together and cook it for a minute. Do not let the yogurt curdle. 
8. Then add the fried okra to the pan. Mix it all together. 

Serving suggestions 🍽

Garnish with chopped cilantro and take it off the flame. Serve Achari Dahi Bhindi with roti, naan, puri, paratha, bhakhri, or any other flatbread. 

It also pairs well with Dal and rice along with some koshimbir, papad, and pickle on the side. I sometimes just mix a couple of spoons of this okra curry with curd rice. 

You can serve this masaledar bhindi for the main course, pack it in your lunch box, or serve it for brunch. This Okra curry can easily be part of your weekly menu or your weekend meal! 

Top recipe tips 💭

Instead of amchur powder, you can also use lemon juice or vinegar. This okra curry recipe can easily be made vegan by using dairy-free unsweetened yogurt. 

If you have some leftover raita, you can use that as well in place of yogurt. Discard the veggies in it if any before using it. Also, adjust the spices after adding the raita. 

You can skip adding achari masala and just make masaledar Dahi Bhindi instead. Swap okra with cauliflower to make Achari Gobi. 

Recipe FAQs 📖

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