ACHARI BHINDI (OKRAS IN PICKLE SPICES)

Among all green vegetables, my hubby mostly likes okra or bhindi, so very often I make bhindi/okra dish in my kitchen. Long before, I saw this recipe and made it. It was with onions, but I skipped onion and reduced the spice level too. Since then, I make oftenly this simple yet tasty side in my kitchen. A very delicious dish goes very well with warm chapati, paratha or any Indian flat bread. The pungent achaari masala, makes this dish very flavourful and yummy! Tryout, will admire it.

INGREDIENTS:
350 gms Okras (bhindi)
1 Tomato (Chopped)
2 Green Chillies (chopped)
1 tbsp Pickle Spices (take spices from any pickle available in your pantry)
1/4 tsp Asafoetida
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
1/2 tsp Fennel Seeds
1/4 tsp Cumin Seeds
A Pinch of Nigella Seeds
1/2 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
2 tsps Lemon Juice
3 tbsps Mustard Oil (preferably)
Salt to taste

METHOD:
Wash and wipe okras with a kitchen paper towel. Trim both ends and slit from the centre of each okra.

Heat mustard oil in a pan or kadhai. Add mustard, fenugreek, cumin, nigella and fennel seeds. Whatn they are cracking, add asafoetida in it. Add choped tomato and green chillies. Saute for a minute.

Add okras, Kashmiri red chilli powder, turmeric powder and salt. Mix nicely. Cover and cook till okras are tender.

Now add lemon juice and pickle spices. Fold well and turn off the heat now. Serve hot with rotis, parathas, naan or dal-rice & enjoy!