Achari Dahi Bhindi is a delicious and authentic Indian curry where okra is cooked with pickle masala, yogurt, and spices. Serve with bread or rice.
Simple weeknight meal!
Table of Contents
This recipe got published in a local newspaper
My mom's 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.
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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 of this curry.
A delicious way to cook okra!
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
Ingredients needed
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.
This is how I make Achari masala at home - Dry roast dried red chilies, kalonji (onion seeds), coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds till they turn slightly brown and they release an aroma.
Then grind them fine and store this spice blend in an airtight container. Use it in any recipe like Achari Dahi Bhindi, Achari Paneer Masala, or Achari Aloo Capsicum.
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.
Here's how to make it
Quick and easy dinner recipe!
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.
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.
Cooking with okra!
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.
Flavorful bhindi recipe!
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 tips, recommendations, and suggestions
Instead of amchur powder, you can also use lemon juice or vinegar. This 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.
How to make Achari masala
You can either make the masala at home, buy it from a store or use any Indian pickle.
Here's how I make it - Dry roast dried red chilies, kalonji (onion seeds), coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds till slightly browned and they release an aroma.
Then grind them fine and store this spice blend in an airtight container. You can substitute achari masala or pickle with garam masala. The flavors will not be the same though.
Tips to cook okra
Wash and wipe okra dry before cutting them. Also, never wash them after chopping. Keep wiping the knife with a paper towel at intervals while cutting.
Add something acidic to okra to help reduce the sliminess. Do not cover the pan or add water when cooking the okra.
How to store leftovers
You can prepare this masaledar bhindi/okra curry ahead of time and store it in the fridge. It stays good for a day or two since it has yogurt.
Okra cooked Indian style!
If you’ve tried this Achari Dahi Bhindi | Indian Okra Curry recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Achari Dahi Bhindi | Indian Okra Curry
Equipment
Ingredients
To fry the okra
- 1 pound okra
- 1 tbsp oil
- 2 tsp amchur powder
To prepare the curry
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 cloves garlic
- 2 green chilies
- 2 potatoes
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 2-3 tbsp achari masala
- 1 cup yogurt
- 1/4 cup Cilantro
- Salt
Instructions
To fry the okra
- 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.
- Do not cover the pan or add water when cooking. Transfer the okra to a plate.
To prepare the curry
- In the same pan, heat oil, temper mustard seeds, and cumin seeds. Once they crackle, add minced garlic, and minced green chilies.
- 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.
- Add and saute onions till they turn translucent.
- Then add the finely chopped tomatoes. Mix and saute till the tomatoes turn soft and pulpy.
- Add achari masala. If you are using an Indian pickle instead, add it at this point.
- 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.
- Then add the fried okra to the pan. Mix it all together.
- Garnish with chopped cilantro and take it off the flame. Serve Achari Dahi Bhindi with any other flatbread.
Notes
Nutrition
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I have never been a big fan of okra, but this looks and sounds delicious!
I love Okras but I have NEVER picked them before. Can't wait to try this out. 🙂
Perfect timing, I just picked up a bag of okra at our farmers market!
I was just thinking the other day I need to try cooking with okra. Glad I found this!
As a Canadian I didn't grow up with okra and everyone complains about how slimey it is I find it so intimidating to approach.
Give it a try once..hopefully you will like it! 🙂
This looks absolutely delicious and I love the combination of flavors you've used. Yummy! Thank you for sharing!
I am always looking for a tasty okra dishes so I am so happy to have found this! My local go-to Indian place has amazing achari goat but I can honestly never mimic those flavours at home! Excited about this!!
I've never tried pickled okra before! This looks delicious! Love the spices you used and that it is an one-pot meal!