Crisp Okra with Indian Pickle Spices. Achari Bhindi. Vegan Recipe.
Crisp Okra with Indian Pickle Spices. Achari Bhindi. A simple fun and super yummy crisp bhindi with pickle spices. Vegan and Gluten Free Recipe.
Servings: 1 serving
Ingredients
- 2 teaspoons oil
- 1.5 cups cut okra (bhindi, smaller okra are better, the bigger ones have big seeds and are tough)
- 1/3 teaspoon salt or to taste
- 1/4 teaspoon chili flakes/chili powder or to taste
Pickle Spice
- 1/4 teaspoon fennel seeds (saunf)
- 1/4 teaspoon cumin seeds (jeera)
- 1/4 teaspoon nigella seeds (kalonji)
- 1/4 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon coriander seeds (dhania)
Instructions
- Dry roast the pickle spices on medium heat, stirring continuously for a minute.
- Grind and keep.( You can make a bigger batch of this spice mix and keep for 2-3 months! Toss chunky veggies with this spice mix for a quick side of vegetables!)
- In a pan, add oil, heat at low-medium heat and spread oil all over the pan.
- Drop in the cut okra. The pan should be big enough to accommodate the cut okra without much overlap.
- Sprinkle the salt, chili and desired quantity of pickle spice mix on the okra to evenly top all pieces.
- Cover and cook for 5 minutes.
- Reduce heat and mix well, and cook for another 10-15 minutes, partially covered, on Low heat till desired crispiness is achieved
- Serve hot as side with any Indian meal (flat bread, lentil soup) or top any rice dish or eat as you like it.! Simple and yummy(according to hubbs)!!:)
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 134kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Sodium: 50mg | Potassium: 448mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 34.5mg | Calcium: 123mg | Iron: 1.6mg