achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy |

achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with amazing 33 images.

achari dahi bhindi recipe is a tangy Punjabi bhindi sabzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The name achari comes from the combination of spices used in achari dahi bhindi.

The same spices used in achari dahi bhindi are also used to make pickles or achar in Northern India.

Bored of having the usual subzi’s? We have got you a unique recipe which is super easy to make and will definitely give a roller coaster ride to your taste buds “achaari dahi bhindi”

The ingredients used to make achari dahi bhindi are easily available in every well maintained Indian household pantry. We have made bhindi tastier by giving it a unique twist.

We have divided the procedure of making “achari dahi bhindi”. The first step is to prepare the yogurt mixture which needs whisked curds, red chilli powder, turmeric powder, coriander-cumin seed powder to be mixed well. You can also add coriander to the curd mixure if you wish to. The second step is to cook bhindi in mustard oil until cooked and becomes non-sticky. You can deep fry your bhindi if you wish to, we have used sautéing as the cooking method. Lastly, remove bhindi in a plate and keep aside. Take the same pan and add mustard oil which gives the sabzi achari taste. Add fennel seeds, nigella seeds, mustard seeds, fenugreek seeds and asafetida cook. Add ginger, you can skip if you wish to. Add tomatoes and cook. Tomatoes also provide tanginess to the sabzi. Once the tomatoes are cooked, add the curd mixture. Make sure you have lowered the flame or your curd will tend to curdle. Lastly, add the cooked and shallow fried ladies finger and cook.

The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly.

I usually use achari bhindi as tiffin treat as it is a dry sabzi and also easy to make. Punjabi dahi bhindi sabji is also now found on the menu of many Indian restaurants.

Serve Punjabi achari dahi bhindi sabji hot with any roti or parathas of your choice.

Enjoy achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with detailed step by step recipe photos and video below.