Achaari bhindi, Helping Your To Be Healthy And Strong with The Right Foods

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Achaari bhindi

Before you jump to Achaari bhindi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Evidently, it’s easy to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to achaari bhindi recipe. You can cook achaari bhindi using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Achaari bhindi:

  1. Use 500 gms of bhindi/okra.
  2. Take as required of Oil to deep fry.
  3. Provide 3 tbsp of oil.
  4. Get 2-3 tbsp of roasted peanuts.
  5. You need 1 of and ½ tsp of ginger garlic paste.
  6. Prepare 15-20 of curry leaves.
  7. Use 1/2 tsp of haldi/ turmeric.
  8. Get 1/2 tsp of lal mirch/ red chilli powder.
  9. Take 1 tsp of dhaniya powder/ coriander powder.
  10. Use 3/4 tsp of salt or to taste.
  11. You need 4 of big tomatoes- chopped finely.
  12. Prepare To of Collect together.
  13. Take 1 pinch of hing / asafoetida.
  14. Get 1 tsp of sauf/ fennel.
  15. Provide 1/2 tsp of kalonji/ nigella seeds.
  16. You need 1/4 tsp of methi dana/ fenugreek seeds.
  17. You need 1/2 tsp of sarson/ mustard seeds.
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Instructions to make Achaari bhindi:

  1. Wash the bhindi and wipe them dry. Cut the head of each bhindi and cut it into two halves lengthwise making 2 thin long pieces of each bhindi. Heat oil in a kadai and deep fry the bhindi in 2-3 batches, on medium heat. Do not overfry the bhindi, it should retain it's green colour. Drain on a paper napkin, keep aside. Heat 3 tbsp oil and roast the peanuts, remove and keep aside..
  2. Add ginger garlic paste to the remaining oil. Add curry patta and stir fry for a minute..
  3. Add all the collected ingredients, stir till methi dana turns golden brown..
  4. Add haldi, red chilli, dhaniya powder and salt. Stir for 30 seconds..
  5. Add chopped tomatoes and stir for about 8-10 minutes or till oil separates..
  6. At the time of serving, add the fried bhindi and peanuts to the tomato masala. Sprinkle ½ tsp salt, ¼ tsp garam masala, ¼ tsp amchoor. Stir gently on low flame till mixed well. Serve hot with chapatis or paratha..

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