Crisp Okra with Indian Pickle Spices. Achari Bhindi. A simple fun and super yummy crisp bhindi with pickle spices. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 1 serving
  • Category: Side Dish
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 teaspoons oil
  • 1.5 cups cut okra ((bhindi, smaller okra are better, the bigger ones have big seeds and are tough))
  • 1/3 teaspoon salt or to taste
  • 1/4 teaspoon chili flakes/chili powder or to taste

Pickle Spice

  • 1/4 teaspoon fennel seeds ((saunf))
  • 1/4 teaspoon cumin seeds ((jeera))
  • 1/4 teaspoon nigella seeds ((kalonji))
  • 1/4 teaspoon fenugreek seeds ((methi))
  • 1/4 teaspoon coriander seeds ((dhania))

Method

  1. Dry roast the pickle spices on medium heat, stirring continuously for a minute.
  2. Grind and keep.(You can make a bigger batch of this spice mix and keep for 2-3 months! Toss chunky veggies with this spice mix for a quick side of vegetables!)
  3. In a pan, add oil, heat at low-medium heat and spread oil all over the pan.
  4. Drop in the cut okra. The pan should be big enough to accommodate the cut okra without much overlap.
  5. Sprinkle the salt, chili and desired quantity of pickle spice mix on the okra to evenly top all pieces.
  6. Cover and cook for 5 minutes.
  7. Reduce heat and mix well, and cook for another 10-15 minutes, partially covered, on Low heat till desired crispiness is achieved
  8. Serve hot as side with any Indian meal (flat bread, lentil soup) or top any rice dish or eat as you like it.! Simple and yummy(according to hubbs)!!:)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.