ACHARI BHINDI MASALA- An easy and quick dry variation of bhindi recipe prepared by using *achari masala*. In fact, it is one of the popular dry dishes in Rajasthani cuisine and is mainly relished with roti.
Achari bhindi matches Rajasthan’s weather and climate. In fact, I have shared a couple of other Rajasthani sabzi recipes like papad mangodi ki sabji, gatte ki sabji, ker sangri ki sabji, besan gawar fali etc. Mostly these curries are spicy, rich, dry coated with besan, or prepared with yoghurt base with or without any tomato and onion sauce. Additionally, the famous dal bati is also a rich and spicy preparation. However, with time I made a few modifications in the recipe of achari bhindi masala. like I added Kari Patta and panchpooran which is not a common ingredient used in Rajasthani cuisine. Punch phoran has been adapted from Maharashtrian cuisine. In fact, I start using it in this dish when we were posted in Pune as I like the crunch and taste of panchpooran.
However, In Rajasthan, they cook food in desi ghee and put lots of spices. The cuisine was influenced by both the war-like lifestyles of inhabitants of Rajasthan and the availability of ingredients in this arid region. They prepared Food that could last for several days and could be eaten without heating. Scarcity of water and fresh green vegetables have all had their effect on the cooking.
What is Panch Phoran or *Achari masala*?
As a matter of fact, Panch Phoron literally means five spices. This blend of spices commonly used in Eastern India and in Northern India it is used as Achar Masala. You can buy panch phoran directly from amazon or make it yourself.
Ingredients for panch phoran:
- one tablespoon cumin seeds ज़ीरा
- One Tbsp brown mustard seeds सरसों
- One Tbsp fennel seeds सौंफ़
- 1 tablespoon nigella seeds (also called black cumin or kalonji) कलौंजी
- 1½ teaspoons fenugreek seeds मेथी दाना
Finally, I would like to suggest you few of my recipes from Rajasthani Cuisine like:
- Rajasthani Besan Paratha || Besani Paratha
- PAPAD MANGODI KE SABJI ‘ A RAJASTHANI DELIGHT’
- Gatte Ki Sabji || Gutta Curry
- Khooba roti- An Indian Bread
ACHARI BHINDI MASALA || PICKLED LADYFINGERCourse: Indian Curries, PARTY MEAL PLANNING, summer bites
Bhindi, ladyfinger or okra-1/2 kg
Kari Patta-3 to 4
garlic-3 to 4 flacks
red chilly powder -1/2 tsp
coriander powder-1/2 tsp
turmeric powder-1/2 tsp
crushed roasted groundnut-3tbsp
salt as per taste
- wash and cut ladyfinger
- put a pan on fire, put oil in it
- now add panchpuran masala in it
- when start crackling add Kari Patta and garlic chilly paste in it
- stir till light in colour add chopped onions in it, cook till turn golden brown
- add okra and mix well put all dry masala in it
- cover it for 2 to 3 min
- now add tomatoes in it “my grandma use to put tamarind pulp in it but I use tomatoes “
- tomatoes add colour in it, stir for 3-4 min then add crushed groundnut in it
- achari bhindi is ready to serve, garnish with green coriander and serve with roti or parathas