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Achari Bhindi is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Wash, dry, and cut the okra into 1-inch pieces. Slice the onion and finely chop the tomato.
Heat 2 tbsp neutral oil in a large skillet over medium heat. Add fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds. Sauté for 30-45 seconds until aromatic and seeds begin to sizzle.
Add sliced onion. Cook over medium heat for 3-4 minutes until translucent, stirring occasionally to prevent browning.
Add the chopped tomato, coriander powder, red chili powder, turmeric, and salt. Stir and cook on medium-low heat for 2-3 minutes, until tomatoes soften and spices are well blended.
Increase heat to medium-high. Add okra and the remaining 1 tbsp oil. Stir to coat evenly with spices. Sauté uncovered for 7-8 minutes, stirring every 2 minutes, until okra is just tender but not slimy.
Reduce heat to low, cover, and cook for another 5 minutes so flavors meld and okra becomes fully cooked but still bright green. Serve hot.
