Hoimi’s Achhari Bhindi

Spicy okra or bhindi curry distinctly flavoured with a special achar or pickle masala. This is a typical Indian home-style bhindi preparation that can be had as a side dish or paired with any Indian bread.


  • 250 Gram Bhindi (head and tail cut)
  • 2 Tomatoes (pureed)
  • 10 Dry Red Chillies
  • 1 Teaspoon Salt
  • 1 Teaspoon Turmeric
  • 2 Teaspoon Mustard Seeds
  • 1 Teaspoon Jeera
  • 2 Teaspoon Kalonji
  • 2 Teaspoon Saunf
  • 4 Teaspoon Mustard Oil
  • 1/2 Teaspoon Hing 


Prep: 10 minutes
Cooking: 20 minutes

  1. Heat oil in a pan till it becomes slightly soft and remove from the pan.
  2. Roast red chillies, mustard seeds, jeera, kallonji, saunf for 2 minutes. Cool the masala and grind it into a smooth paste.
  3. Heat oil in the pan and put turmeric and hing and fry for 2 minutes.
  4. Put the tomato puree and fry till oil separates.
  5. Add bhindi and the masala and saute. Cover and fry on low flame till the bhindi is cooked.
  6. Serve with roti or parathas.