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  • Pickled okra achari bhindi

Pickled okra achari bhindi

Posted on Dec 25th, 2022
by Matthew
Categories:
  • Recipes


Pickled Okra (Achari Bhindi) recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • achari bhindi
  • aromatic spices
  • indian dish
  • pickled okra
  • tangy flavors

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Pickled okra achari bhindi is a delightful Indian dish that combines the tanginess of pickles with the crunchiness of okra. This recipe offers a unique twist to the traditional okra preparation by infusing it with aromatic spices and tangy flavors. The pickling process enhances the natural flavors of the okra, creating a delicious and addictive side dish or accompaniment to any meal.

Keywords: Pickled okra, achari bhindi, Indian dish, tangy flavors, aromatic spices.

Pickled okra achari bhindi details


By thesmartcookiecook.com
A recipe of Pickled okra achari bhindi. Read more below.
Pickled okra achari bhindi, recipe Rating: 4.6
Number of votes:105

Ingredients

  1. Okra (bhindi) – ½ kg
  2. Tomatoes – 2 (finely cut)
  3. Onion – 3 (finely cut)
  4. Green Chilies – 4
  5. Bay leave (karri patta) – a few
  6. Tamarind Pulp (Imli ka gooda) – ½ cup
  7. Fenugreek Seeds (Maithi Daana) – a few
  8. Fennel Seeds (Sounf) – 1 tsp
  9. Onion Seeds (Kalongi) – 1tsp
  10. Turmeric Powder (Haldi) – 1tsp
  11. Coriander Seeds (Sabut Dhania) – 1tsp
  12. Crushes Red Chilies – 1 tbsp
  13. Salt – to taste
  14. Oil – 1 cup

Instructions

  1. Wash okra thoroughly and dry in sieve. Make a deep cut along their length
  2. Heat oil in a wok (karahi) and add fenugreek seeds
  3. When they five off aroma (smell) add onions
  4. When onions become transparent, add tomatoes
  5. When the gravy begins to dry, add okra, fennel seeds, coriander seeds, red chilies, turmeric and onion seeds, and fry
  6. Add tamarind pulp, bay leaves and green chilies
  7. After 5 mins add salt and remove from the flame

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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Pickled okra achari bhindi

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  • achari bhindi
  • aromatic spices
  • indian dish
  • pickled okra
  • tangy flavors

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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