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bhindi til ka achar | Indian bhindi ka achar | ladies finger pickle |
Tarla Dalal
• 22 June, 2022
Table of Content
bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | with 22 amazing images.
bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle is a no fuss, no mess instant pickle which can be a very classic part of any Indian meal. Learn how to make Indian bhindi ka achar.
To make bhindi til ka achar, first make the Indian pickle masala. Combine the bhindi, lemon juice, salt and turmeric powder and mix well. Leave aside for 10 minutes. Add the chilli powder, sesame seeds and Indian pickle masala and toss well. Serve immediately. Store refrigerated in a glass jar or an air-tight container for upto 2 days.
This Indian bhindi ka achar is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp.
The essence of this pickle is the use of Indian pickle masala. It is a part of Gujarati cuisine which can jazz up any pickle, not only with its colour but also flavour. Combination of split fenugreek seeds, split mustard seeds and mustard oil adds the perfect flavour and aroma. Though you can store this pickle for 2 days, it is best enjoyed as soon as it is prepared.
Tips for bhindi til ka achar. 1. Store refrigerated in a glass jar or an air-tight container for upto 2 days. 2. Serve homemade athana no masalo with roti. Lots of Gujaratis have this with plain roti or bhakri.
Enjoy bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | with step by step photos.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
1 servings
Ingredients
For Bhindi Til ka Achar
1 1/2 cups ladies finger (bhindi) , cut into long strips
1 tsp lemon juice
1 tsp salt
1 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tsp roasted sesame seeds (til)
4 tsp indian pickle masala
Method
For bhindi til ka achar
- To make bhindi til ka achar, first make the indian pickle masala.
- Combine the bhindi, lemon juice, salt and turmeric powder and mix well. Leave aside for 10 minutes.
- Add the chilli powder, sesame seeds and indian pickle masala and toss well.
- Serve immediately.
- Store bhindi til ka achar refrigerated in a glass jar or an air-tight container for upto 2 days.
Bhindi Til ka Achar, Ladies Finger Pickle recipe with step by step photos
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Like bhindi til ka achar | Indian bhindi ka achar | ladies finger pickle | then see our collection of low calorie Indian pickles, chutneys and some of the pickles we love.
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Like bhindi til ka achar | Indian bhindi ka achar | ladies finger pickle | then see our collection of low calorie Indian pickles, chutneys and some of the pickles we love.
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What is bhindi til ka achar made of? Indian bhindi ka achar is made from simple ingredients like 1 1/2 cups ladies finger (bhindi) , cut into long strips, 1 tsp lemon juice
1 tsp salt, 1 tsp turmeric powder (haldi), 2 tsp chilli powder, 1 tsp roasted sesame seeds (til) and 4 tsp Indian pickle masala. See below image of list of ingredients for bhindi til ka achar.
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What is bhindi til ka achar made of? Indian bhindi ka achar is made from simple ingredients like 1 1/2 cups ladies finger (bhindi) , cut into long strips, 1 tsp lemon juice
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You first need to make the pickle masala which is very quick and easy to make. To make Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | in a big bowl put 1/2 cup split fenugreek seeds (methi na kuria). See full Indian pickle masala recipe.
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Add 1 tbsp split mustard seeds (rai na kuria) also called as rai na kuria.
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Add 3 1/2 tsp lemon juice.
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Add 6 tbsp mustard (rai / sarson) oil.
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Mix well using a spoon.
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Add 2 tsp chilli powder.
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Mix Indian pickle masala | Gujarati red masala for pickle | achar masala | homemade athana no masalo | well using a spoon.
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Store Indian pickle masala | Gujarati red masala for pickle | achar masala | homemade athana no masalo | refrigerated for 1 month in an air-tight container and use as required. Makes 1 cup. Our recipe calls for 4 tsp pickle masala so store the balance in the fridge.
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You first need to make the pickle masala which is very quick and easy to make. To make Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | in a big bowl put 1/2 cup split fenugreek seeds (methi na kuria). See full Indian pickle masala recipe.
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To make bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | in a deep bowl put 1 1/2 cups (100 gms) ladies finger (bhindi), cut into long strips.
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Add 1 tsp lemon juice.
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Add 1 tsp salt.
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Add 1 tsp turmeric powder (haldi).
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Mix well.
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Leave aside for 10 minutes.
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Add 2 tsp chilli powder.
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Add 1 tsp roasted sesame seeds (til).
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Add 4 tsp Indian pickle masala. See above for how to make Indian pickle masala.
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Toss bhindi til ka achar | Indian bhindi ka achar | ladies finger pickle | well.
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Serve immediately.
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To make bhindi til ka achar recipe | Indian bhindi ka achar | ladies finger pickle | in a deep bowl put 1 1/2 cups (100 gms) ladies finger (bhindi), cut into long strips.
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Store refrigerated in a glass jar or an air-tight container for upto 2 days.
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Serve homemade athana no masalo with roti. Lots of Gujarati's have this with plain roti or bhakri.
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Store refrigerated in a glass jar or an air-tight container for upto 2 days.
Nutrient values (Abbrv)per plate
| Energy | 58 cal |
| Protein | 2.4 g |
| Carbohydrates | 8 g |
| Fiber | 4.1 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 2720.4 mg |
Click here to view Calories for Bhindi Til ka Achar, Ladies Finger Pickle
The Nutrient info is complete
Gandhi Dhwani
Aug. 25, 2021, 8:59 a.m.
something unique from the regular achaars we have. Bhindi when fried and mixed with spices transforms its taste totally. The achaar is little tangy and spicy and you wont feel like u r having a bhindi. Super amazing..
Leena_Dhoot
May 27, 2020, 10:20 p.m.
I lightly saute-ed the bhindi in garlic oil to infuse added flavours to it and it worked wonderfully well! This recipe is awesome and truly rare!Thanks.
