2 Ways Bhindi

 Achari Bhindi

Servings - 2 - 3

INGREDIENTS
Mustard seeds - 1 tablespoon
Fennel seeds - 1 tablespoon
Cumin - 1 teaspoon
Onion seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Chaat masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
Coriander seeds - 1 tablespoon
Salt - 1 teaspoon
Okra - 1 kilogram
Oil - 30 milliliters
Onions - 180 grams
Mango pickle - 1 tablespoon

PREPARATION
1. In a mixing bowl, 1 tablespoon mustard seeds, 1 tablespoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon onion seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1/4 teaspoon asafoetida, 1 tablespoon coriander seeds, 1 teaspoon salt and blend it into a powder.
2. In a mixing bowl, add 1 kilogram okra, achari masala and mix it well.
3. Heat 30 milliliters oil in a heavy skillet, add 180 grams onions and fry till translucent.
4. Add 1 tablespoon mango pickle and mix it.
5. Then, add okra and cover it with lid and cook for about 20 minutes on medium heat.
6. Serve.

Achari Dahi Bhindi

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Okra - 400 grams
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Fennel seeds - 2 teaspoons
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 2 teaspoons
Turmeric - 1/2 teaspoon
Onions - 80 grams
Tomato - 100 grams
Red chili - 2 teaspoons
Coriander powder - 2 teaspoons
Yogurt - 150 grams
Salt - 1/2 teaspoon

PREPARATION
1. Wash and completely dry 400 grams okras. Cut them into 2 or three pieces each.
2. Heat 2 tablespoons oil in a pan, add the okras, mix gently and cook on medium heat for 5 - 7 minutes.
3. Remove from heat. Keep aside.
4. Heat 2 tablespoons oil in a another pan, add 1/2 teaspoon cumin, 1 teaspoon mustard seeds, 2 teaspoons fennel seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds, 1/4 teaspoon asafoetida and saute for 2 - 3 minutes.
5. Add 2 teaspoons ginger and saute for another 2 minutes.
6. Then, add 1/2 teaspoon turmeric, 80 grams onions and fry till translucent.
7. Now, add 100 grams tomato and saute till it turns soft and pulpy.
8. Add 2 teaspoons red chili, 2 teaspoons coriander powder, 150 grams yogurt and mix it well.
9. Then, add 1/2 teaspoon salt, cooked okras in it and give it nice stir.
10. Serve hot with roti.