Achari Bhindi -- Okhra

Achari Bhindi is one of the most popular North Indian sides dishes. 'Achari' because it tastes tangy like  the pickles. Amchur, the special spice ingredient gives this dish its distinct name 'Achari Bhindi'. Hope you all like the recipe.

Ingredients:

1. Bhindi (Ladies Finger): Cut into 1.5 to 2 inch fingers: 500 gm
2. Tomatoes: finely chopped : 1
3. Onion : Diced : 1 Medium Size
4. Gram flour : Besan : 2-3 tbsp.
5. Turmeric : 1/2 tbsp
6. Coriander: coarsely powdered : 1 & 1/2 tbsp
7. Garam Masala Powder: 1 tbsp
8. Red Chilli Powder : 1 Tbsp
9. Aamchur : Dry Mango Powder : 1 tbsp
10. Roasted cummin seeds powder
11. Fennel seed / Saunf powder : 1 tbsp
12. Oil : 5-7 tbsp.
13. Salt to taste

Preparation :

1. Cut Bhindi into 1.5 to 2 inch fingers. Pat dry Bhindi and make small slits into each piece.
2. Masala Preparation: Mix ingredients 6 - 11 into a large mixing bowl.
3. Apply masala into each bhindi slit and then toss all Bhindi in the masala. Coat the bhindi with masala from all the sides.
4. Add 4-5 Tbsp oil into the bhindi mixture and toss nicely so as to coat evenly.
5. Heat 2 tbsp oil in a pan + add diced onion. Cook till onion turns soft.
6. Add finely cut tomatoes  and cook till tomatoes mash up.
7. Add Besan / Gram flour and toss nicely.
8. Add all the bhindi mixture prepared in step 3.
9. Cook on low flame . Close the pan with lid. Cook till the Bhindi turns soft.
10. Add salt and Stir occasionally.
11. Takes about 15 -20 mins of patient cooking on low flame.

Tip :

1. Bhindi has to be pat dried completely or they start to become sticky.
2. Amchur is the main spice that makes the whole dish tangy. Use fresh Amchur.


Serve Hot with Rotis or Phulkas.

Baingan Ka Bharta - Punjabi Style

This is my favorite brinjal dish. Bharta is made in almost all states in India with their own variety. This recipe is the traditional recipe from Punjab and North India.

Ingredients :

1. Egg Plant / Brinjal - 1 Medium Size (Flame Toasted)
2. Tomato - 2 Medium size (Fined Chopped)
3. Onion - 1 Medium size (Cut in Julian)
4. Capsicum - 1 Small size (Diced)
5. Ginger - 1 inch (Grated)
6. Coriander seeds - 1 Tbsp (Finely powdered)
7. Cummin Seeds - 1/2 Tbsp (Finely powdered)
8. Garam Masala - 1/2 spoon
9. Red Chilly Powder - 1/2 to 1 spoon.
10. Butter - 2 Full Tbsp
11. Oil - 3 Tbsp
12. Turmeric - 1/4 spoon
13. Asafetida - pinch
14. Green chillies - 2 to 3 (Chopped)
15. Salt to taste

Preparation :

Step 1. Toast / Roast  Brinjal with skin on direct flame or best on charcoal fire. Once it is toasted properly from all sides,  transfer it into cold water and peel off the burnt skin.

Step 2. Coarsely mash the brinjal and keep it aside.

Step 3. In a large frying pan add oil + fry green chillies+ coriander powder + cummin seed powder + Turmeric + Asafetida (heeng). Cook for minute.

Step 4. Add Onion and fry till light brown + add ginger + add Tomatoes and cook for 4-5 minutes.

Step 5. Mash all tomato  from the back of the stiring spoon.

Step 6. Add rest of the spice mix. Garam Masala + Red chilly powder for cook for minute.

Step 7. Add the mashed brinjal and cook for about 7-8 minutes. Add Capsisum + Keep coarsely mashing the whole mixture with the back of the stiring spoon.

Step 8. Add Butter  and simmer for minute ( Butter enhances the roasted brinjal's flavour)

Step 9. Add salt to taste + Coriander leaves for garnish.


Serve with Rotis. Serves 3-4 people.