How to make Bhindi Ka Achar -

Deep fried bhindi slices cooked with pickling spices in mustard oil

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ladyfingers, Mustard Oil (सरसों का तेल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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You can also find more Pickles, Jams and Chutneys recipes like More Molagai Vathal Sweet Date And Tamarind Chutney Venkaya Thovaiyal Chilli Jam

Bhindi Ka Achar

Bhindi Ka Achar Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bhindi Ka Achar Recipe

  • Ladyfingers 200 grams

  • Mustard Oil 1 tablespoon

  • Oil to deep fry

  • Amchur powder 1 teaspoon

  • Fenugreek powder 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Salt to taste

  • Mustard oil 3 tablespoons

  • Cumin seeds 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Split mustard seeds (rai ki dal) 1 tablespoon

  • Juice of 1 lemon

Method

Step 1

Heat sufficient oil in a kadai and deep-fry ladyfingers till lightly coloured.Drain on absorbent paper.

Step 2

Mix together red chilli powder, dried mango powder, fenugreek powder, turmeric powder, black salt and salt in a bowl.

Step 3

Heat mustard oil in a non stick pan till it smokes. Switch off heat and add cumin seeds, mustard seeds, split mustard seeds and onion seeds.

Step 4

When the seeds splutter, add ladyfingers and dry masala mixture and mix. Add lemon juice and mix well. Transfer into a glass bottle and use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.