Achari Bhindi Masala

Ingredients

• 500 grams Bhindi (Okra), washed and dried
• 3 tablespoons Mustard oil
• 1 teaspoon Fennel seeds (Saunf)
• 0.5 teaspoon Nigella seeds (Kalonji)
• 0.25 teaspoon Fenugreek seeds (Methi)
• 1 medium Onion, thinly sliced
• 1 tablespoon Ginger-Garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri Red Chili powder
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 tablespoon Coriander powder
• 1 teaspoon Salt

Instructions

1. 1

   Trim the ends of the okra and cut them into 1-inch pieces, ensuring they are completely dry to avoid sliminess.

2. 2

   Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then lower the heat.

3. 3

   Add fennel seeds, nigella seeds, and fenugreek seeds to the hot oil and let them splutter for 10 seconds.

4. 4

   Add the sliced onions and sauté until they turn translucent and light golden brown.

5. 5

   Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

6. 6

   Add the okra pieces and cook on medium heat for 5-7 minutes without covering the pan to keep them crisp.

7. 7

   Add the turmeric, red chili powder, coriander powder, and salt; mix gently to coat the okra.

8. 8

   Sprinkle the amchur powder, cook for another 3-4 minutes until the okra is tender, and serve hot with paratha.