Achari Bhindi & Onion (Bhindi Kalonji)Featured


Indian achar made with bhindi (okra)


Achari Bhindi & Onion (Bhindi Kalonji)
Preparation time
Cooking time


For 4 Person(s)


  • 1 tablespoon(s) vegetable or olive oil
  • 500 grams bhindi (okra), cut in 1
  • 1 tablespoon(s) mustard oil (optional)
  • 1 teaspoon(s) whole achari spice mix (equal mixture of fenugreek, kalonji and fennel seeds)
  • 2 medium-sized onions, one thinly sliced and the other cut in half, then cut in thick slices
  • 1 ginger, finely grated
  • 2 garlic, crushed and chopped fine
  • 1 teaspoon(s) ground achari spice mix (fenugreek, kalonji, fennel seed, roasted dry
  • 1.5 teaspoon(s) ground coriander
  • 1 teaspoon(s) red chili powder
  • 0.25 teaspoon(s) turmeric powder
  • 1 cup(s) tomatoes, finely chopped; or 1 can of diced tomato
  • 0.5 teaspoon(s) dried fenugreek leaves (kasuri methi)
  • 1 teaspoon(s) dried mango (amchur)
  • 1 teaspoon(s) lemon juice
  • 0.5 cup(s) cilantro, finely chopped
  • 1 teaspoon(s) salt, or to taste

Achari Bhindi & Onion (Bhindi Kalonji) Directions

  1. Heat 1 tbsp vegetable or olive oil in a non-stick pan.
  2. Fry bhindi until almost cooked and golden brown on med heat, remove and set aside.
  3. Heat 2 tbsp vegetable or olive oil and 1 tbsp mustard oil in a non-stick wok. Add the whole achari spices and fry till brown.
  4. Stir in the thinly sliced onions and cook until they turn golden brown, about 5 to 7 min.
  5. Add ginger and garlic and fry for another 2 min.
  6. Add ground achari spices, ground coriander, chili, turmeric and tomatoes.
  7. Cook stirring, for a further 15 minutes on med heat.
  8. Mix in the fenugreek leaves and mango powder. Cover the pan and cook on a low heat for 7 min.
  9. Now add fried bhindi and thickly sliced onion. Cook for 7 min on med heat, until onions are softened.
  10. Add salt according to taste and stir in the lemon juice mix and stir fry on low heat for 5 or more min, till the masalas are almost dry.
  11. Add cilantro, mix and take off the heat. Serve hot.