Achari Dahi Bhindi, Punjabi Sabji
by Tarla Dalal
Added to 658 cookbooks
This recipe has been viewed 368905 times
achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with amazing 33 images.
achari dahi bhindi recipe is a tangy Punjabi bhindi sabzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The name achari comes from the combination of spices used in achari dahi bhindi.
The same spices used in achari dahi bhindi are also used to make pickles or achar in Northern India.
Bored of having the usual subzi’s? We have got you a unique recipe which is super easy to make and will definitely give a roller coaster ride to your taste buds “achaari dahi bhindi”
The ingredients used to make achari dahi bhindi are easily available in every well maintained Indian household pantry. We have made bhindi tastier by giving it a unique twist.
We have divided the procedure of making “achari dahi bhindi”. The first step is to prepare the yogurt mixture which needs whisked curds, red chilli powder, turmeric powder, coriander-cumin seed powder to be mixed well. You can also add coriander to the curd mixure if you wish to. The second step is to cook bhindi in mustard oil until cooked and becomes non-sticky. You can deep fry your bhindi if you wish to, we have used sautéing as the cooking method. Lastly, remove bhindi in a plate and keep aside. Take the same pan and add mustard oil which gives the sabzi achari taste. Add fennel seeds, nigella seeds, mustard seeds, fenugreek seeds and asafetida cook. Add ginger, you can skip if you wish to. Add tomatoes and cook. Tomatoes also provide tanginess to the sabzi. Once the tomatoes are cooked, add the curd mixture. Make sure you have lowered the flame or your curd will tend to curdle. Lastly, add the cooked and shallow fried ladies finger and cook.
The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly.
I usually use achari bhindi as tiffin treat as it is a dry sabzi and also easy to make. Punjabi dahi bhindi sabji is also now found on the menu of many Indian restaurants.
Serve Punjabi achari dahi bhindi sabji hot with any roti or parathas of your choice.
Enjoy achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with detailed step by step recipe photos and video below.
- To make achari dahi bhindi, heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger, mix gently and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside.
- Heat the remaining 1 tbsp of oil in the same broad non-stick pan, add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the ginger and sauté on a medium flame for 30 more seconds.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Lower the flame, add the curd mixture, mix well and cook for 1 minute, while stirring continuously.
- Add the shallow-fried ladies finger and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve the achari dahi bhindi hot with rotis or parathas.
Achari Dahi Bhindi Video by Tarla Dalal
Achari Dahi Bhindi, Punjabi Sabji recipe with step by step photos
To begin making Achari dahi bhindi Recipe first, wash okra in water. It is important to buy bhindi which is not old, limp or too firm, too long or too dark green in colour. A 2-3 inch pod with medium-dark green colour is best.
Pat dry the ladies finger using a kitchen towel. This is done to ensure bhindi does not get mushy while cooking.
Place okra on the chopping board, remove the stem and cut the bhindi into slices. Basically each bhindi is cut into 4 parts vertically.
To prepare curd mixture for achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi |okra in achari curd gravy | in a deep bowl take curd.
Beat the curd using a whisk and mix till smooth.
Add chilli powder.
Add turmeric powder.
Add coriander-cumin seeds powder.
Add salt to taste.
Mix well and keep aside.
To prepare achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi |okra in achari curd gravy | heat 4 tbsp of oil in a broad non-stick pan.
Once the oil is hot, add the ladies finger.
Mix gently and cook on a medium flame for 5 to 6 minutes while tossing occasionally. Cook till they become non-sticky and cooked.
Remove in a deep bowl and keep aside. This will prevent okra from becoming slimy when cooked with the tomatoes.
To make achaari dahi bhindi, heat the remaining 1 tbsp of oil in the same broad non-stick pan. If you make this achari bhindi sabzi in mustard oil, it makes it more achaari.
When the oil is hot, add the fennel seeds.
Add mustard seeds.
Add nigella seeds.
Add fenugreek seeds.
Add asafoetida and sauté on a medium flame for a few seconds till the whole spices are aromatic.
Sauté on a medium flame for 30 more seconds or until the raw smell goes off.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or until they turn soft and mushy.
Lower the flame, add the curd mixture.
Mix well and cook for 1 minute while stirring continuously or until the curd is cooked well and it thickens.
Add the shallow-fried ladies finger.
Mix achari dahi bhindi | Punjabi dahi bhindi sabji | achari dahi wali bhindi |okra in achari curd gravy | well and cook on a medium flame for 1 to 2 minutes while stirring occasionally. Do stir once or twice in between and ensure it is not sticking to the bottom of the pan.
Serve achari dahi bhind | Punjabi dahi bhindi sabji | achari dahi wali bhindi |okra in achari curd gravy | hot with rotis or parathas.
Nutrient values (Abbrv) per serving
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