Achari Dahi Bhindi, made with the achari spices and dahi, gives t a new avatar altogether.

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Achaari Dahi Bhindi
A double-tangy subzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. Allow the Achaari Dahi Bhindi to boil for a few minutes after adding the bhindi so that it soaks in the flavours of the curd mixture. Serve hot with any roti of your choice.

Preparation Time: 10 minutes.
Cooking Time: 13 minutes.
Serves 3.

4 cups sliced ladies finger (bhindi)
5 tbsp oil
2 tsp fennel seeds (saunf)
1 tsp mustard seeds (rai / sarson)
½ tsp nigella seeds (kalonji)
¼ tsp fenugreek (methi) seeds
¼ tsp asafoetida (hing)
2 tsp finely chopped ginger (adrak)
¾ cup chopped tomatoes
Salt to taste

To be mixed into a curd mixture
½ cup whisked curds (dahi)
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
Salt to taste

For serving
Roti
Paratha

1. Heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside.
2. Heat the remaining 1 tbsp of oil in the same broad non-stick pan, add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafoetida and sauté on a medium flame for a few seconds.
3. Add the ginger and sauté on a medium flame for 30 more seconds.
4. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Lower the flame, add the curds mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the shallow-fried ladies finger and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot.