Acharri Bhindi: Tangy Okra Pickles for Your Soul! 🌸 🍳

Ingredients 🥄

500g fresh okra (bhindi), washed and dried thoroughly
2 tablespoons mustard oil (sarson ka tel)
1 teaspoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon nigella seeds (kalonji)
1/4 teaspoon fenugreek seeds (methi dana)
1/2 teaspoon turmeric powder (haldi)
1 teaspoon red chili powder (lal mirch) (adjust to your spice preference)
1 teaspoon coriander powder (dhania powder)
1/2 teaspoon dry mango powder (amchur)
1/2 teaspoon garam masala
1 tablespoon lemon juice
Salt to taste

Instructions 📋

First, prepare your bhindi. Trim the ends and cut the okra into 1-inch pieces. Make sure they're completely dry to avoid sliminess.
Next, heat the mustard oil in a pan over medium heat until it's almost smoking. This gets rid of the raw taste. Then, reduce the heat to low.
Add the cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds to the hot oil. Let them sizzle for about 30 seconds until fragrant.
Now, add the turmeric powder and red chili powder. Stir quickly to prevent burning.
Add the chopped okra to the pan and stir well to coat it with the spices.
Cook the okra for about 10-12 minutes, stirring occasionally, until it's tender and slightly browned.
Add the coriander powder, dry mango powder, and garam masala. Mix well.
Finally, add the lemon juice and salt to taste. Stir well and cook for another minute.
That's it! Your Acharri Bhindi is ready. Serve hot with roti or paratha, or as a side dish with your favorite dal and rice. Enjoy!