Go Back

Achari Bhindi Masala Recipe

A delicious and popular North Indian preparation made with bhindi(okra) cooked in an onion-tomato based gravy and aachar / pickling spices.
Prep Time10 mins
Cook Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: bhindi achari, bhindi achari masala, bhindi in pickling spices
Servings: 6 people
Author: Arpita@Gastronomic Bong


  • large thick bottomed pan/ large Kadhai


  • 400 grams Bhindi/ Okra¬†
  • 2 medium Onions thinly sliced
  • 2 medium Tomatoes pureed
  • 1 tsp Ginger-garlic paste
  • 2 tbsp Yogurt
  • 1 tsp Kashmiri Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 3/4 tsp Amchur powder (Dried mango powder)**
  • 1 tbsp Achari powder I used store bought masala
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Methi seeds (fenugreek seeds)
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Nigella seeds/ Kalo jeera/ Kalonji
  • 2 Dried Red Chillies
  • Salt as per required
  • 4-5 tbsp Mustard Oil preferably (you can also use veg oil)


  • Wash and wipe lady fingers with a kitchen towel. Trim the ends and cut it into one inch pieces.
  • Heat two tablespoon of oil in the pan, when hot add the bhindi(okra) and saute bhindi in oil untill they are almost cooked, remove and keep it aside.
  • In the same pan add the remaining oil, when hot temper the oil with dried chillies, cumin seeds, fennel seeds, mustard seeds, methi seeds, nigella seeds.
  • When they start spluttering add the onions and saut√© for 2-3 minutes or until soft and translucent.
  • Add the ginger-garlic paste and saute till the raw disappears.
  • Now add tomatoes puree and cook on medium heat for 2 minutes.
  • Add in the dry masala powders- turmeric powder, chilli powder, cumin powder, coriander powder, amchur, achari masala, salt along with 3 tbsps of water and cook until you see oil seep through the masala.
  • Next add the yogurt and cook on medium low heat until the oil separates.
  • Add the sauted bhindi(okra) and mix everything well so that the onion-tomato masala coats the bhindi(okra) well. Check the seasoning.
  • Mix and cook for further -5 minutes stirring intermittently. Garnish with coriander leaves and serve hot with roti or rice.


If you do not have amchur powder you can use half a teaspoon of lemon juice.