Go Back
+ servings
a hand digging into a plate filled with Achari Dahi Bhindi with roti on the side
Print Pin
No ratings yet

Achari Dahi Bhindi | Indian Okra Curry

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.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 194.58kcal


  • pan


To fry the okra

To prepare the curry


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.


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. 


Calories: 194.58kcal | Carbohydrates: 22.18g | Protein: 6.38g | Fat: 10.33g | Saturated Fat: 1.99g | Polyunsaturated Fat: 2.25g | Monounsaturated Fat: 5.28g | Trans Fat: 0.03g | Cholesterol: 7.96mg | Sodium: 117.99mg | Potassium: 688.69mg | Fiber: 8.1g | Sugar: 8.28g | Vitamin A: 1501.8IU | Vitamin C: 41.37mg | Calcium: 234.4mg | Iron: 2.36mg