Achari Bhindi Pyaz:Okra In Pickle Spices

I have a funny story to share today. Now, back in India we always knew Bhindi is called as Lady Finger-that is what we were taught in schools-right? After coming to the UK, one day I asked a grocery vendor if he has got some lady fingers in his shop. He quickly went inside and got me a pack of finger cakes (also known as finger sponges, mainly used in tiramisu). I was shocked and embarrassed at the same time, I did not know how to react at all, and thus I purchased that cake pack :-). I came back home and quickly searched on internet-it was then I came to know that bindhi is actually known as Okra ;)

From simple stir fried okra subji to exotic Bhindi Do Pyaza you can do so much with this humble vegetable. I have made oven roasted Bhindi also and if you fancy something marwadi then check Bharwa (stuffed) Bhindi recipe. Today, I gave okra a pickled taste.

Achari Bhindi Pyaz is robust of flavours. Easy but would give an impression that you have taken lot of efforts. Achari massala is dry roasted spice powder made by grinding the spices that are used in making pickle. Then, you need to use mustard oil (sarso ka tel) to bring that sour and authentic achari taste. I have seen people using yogurt (dahi/curd) in this recipe but I feel that it makes it very mushy and I personally don’t recommend it.

For me, Achari Bhindi Pyaz should be dry, coated with pickle massala and should have a bit of tanginess in the end. This is surely a crowd pleaser recipe.

Ingredients:

For Achari Massala

1/2 teaspoon fenurgreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon coriander seeds/dhaniya

1/2 teaspoon onion seeds/kalonji

1/4 teaspoon mustard seeds/rai

For Subji

250 grams okra/Bhindi

2 onions/pyaz

1-2 green chillies

2 tablespoons mustard oil/sarso tel

Salt to taste

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder/lal mirchi

1/2 teaspoon dry mango powder/amchur

Method:

For Achari Massala

On a low flame dry roast the ingredients till you smell good aroma. Approximately it takes 5-8 minutes.

For Subji

Chop Bhindi and pyaz lengthwise.

Heat oil in a kadai. When oil gets hot, add bhindi and pyaz.

Reduce the heat to low. Mix in salt and turmeric. Cover and let it cook for 8-10 minutes or till bhindi is half done.

Add in 1/2 teaspoon achari massala, coriander powder, red chilli powder and green chillies. Cover and cook again for 5 minutes.

Add in amchur powder. Mix. Cover and turn off the flame/heat.

Serve.

Notes:

Recently when my parents visited us my mother got me homemade achari massala and I used the same in this recipe. If you want a quick fix then I highly recommend using MDH Achari Massla which is easily available in Indian grocery stores.

Feel free to use some other oil as well, but mustard oil does bring the authentic pickle taste.

Make sure that okras are washed and dried well before using.

Bhindi Do Pyaza. Okra And Onions Stir Fry

Some recipes you inherit from your family, some you experiment and invent yourself. Ladyfingers, or okra –I just can’t understand the science or let me the say art behind its cooking. I tried, I gave in and gave up-many failures and many attempts; result –it would either turn mushy or would burn.

I will never buy okra any more-I thought. One day I saw a young boy-3 year old I guess. He was in the park trying out swings in the play area all by himself. He was smiling and laughing, oh so excited; suddenly he fell and his tiny hands and cute red pants were dusty. With teary eyes he looked here and there. He dint give up, he gathered all his strength, got up and tried the same swing again. I smiled and thought-the only failure in life is the failure of trying. How a young little boy gave me a lesson- that I cannot fail, the success is just postponed. Please do share your failures and success stories :)

It’s been 1 year when the above incident happened, now I have two successful Bhindi/okra recipes in my blog. Oven roasted Bhindi recipe was among the most popular post last year and the second okra recipe comes from my Marwadi kitchen- the Bharwa Bhindi (stuffed okra). I no more hesitate to buy Bhindi-my fears were only an opportunity to begin again and every time more intelligently.  Today I proudly present before you third Bhindi recipe – Bhindi Do Pyaza.

If you don't know let me tell you, do pyaza in literal hindi translation means do pyaz (two onions). Its a genius idea to use any leftover vegetable or meat. Just add in two onions in potatoes and that would give you aloo do pyaza and the same goes for leftover meat or fish also. Just add in do pyaz to chicken or beef and that gives you chicken do pyaza or beef do pyaza. There is no particular type of gravy that happens for do pyaza curries.

You can opt for simple tomato onion gravy or rich cashews gravy and sometimes you don’t even need to have gravy at all- especially in dry curries. Bhindi do pyaza is strictly a dry subji and not even drop of water is added in this recipe. On a very low flame Bhindi and onions are cooked covered in mustard oil, turmeric and salt. Later when Bhindi turns soft you throw in all the basic Indian spices and pinch of homemade garam massala. Just don't rush when you make this subji else the Bhindi will get mushy and slimy- you need patience, little time to get the restaurant style Bhindi do pyaza.

Ingredients:

1/2 kg okra/bhindi

2 tablespoon mustard oil/sarso ka tel

2 large onions/pyaz

1 clove garlic/lehsun

2 green chillies/hari mirch

3/4 teaspoon red chilli powder/lal mirch

3/4 teaspoon coriander powder/dhaniya

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon dry mango powder/amchoor

Pinch garam masala

Salt to taste

Method:

Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours.

Discard the bottom and tips of okra and cut them lengthwise. Also chop onions and green chilies lengthwise. Grate the garlic.

Heat oil in pan, when hot add in garlic, green chilies, onions and okra. Add in salt and turmeric. Cover and cook on very low flame for about 20 minutes. Stir in between to avoid sticking to pan.

Once the okra & onions are soft, turn the heat to high, sprinkle the remaining spices and saute for another 2-3 minutes.

Notes:

Substitute with mustard oil with vegetable/olive oil. , substitute dry mango powder with fresh lemon juice, adjust to taste.

If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry.

I used 2 large onions, you can use onion shallots (baby onions) or even pearl onions.

Serving suggestions:

Serve hot with any Indian bread- parathas, roti, kulchas or puri.

Serve as a side with rice and daal.

Just roll up in the parathas, or rotis. Great for tiffins and lunch boxes.

You can make the complete Punjabi thali, add  in with-  dal makhani, jeera rice and kulchas.

For rajasthani thali pair it with  marwadi lehsun ki chutney and marwadi methi daal.

For gujarati thali, serve it with aloo tamatar nu shaak, khamman dhokla and keri nu ras.