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Bhindi ka Achaar

A unique and tasty vinegared pickle of Bhindi (Okras), made from whole okras
Recipe By : Niru Gupta
Type: Pickles


  • 1 kg bhindi (Okras/ladies’ fingers) of a uniform size, washed and wiped dry-- should be tender and green
  • 1/2 cup (100 g) salt
  • 1 tbsp haldi (turmeric)
  • 1/4 cup powdererd dhania (coriander)
  • 2 tbsp chilli powder
  • 2 tbsp roasted and powdered jeera (cummin seeds)
  • 5 cups (1200 g) vinegar mixed with 2 tbsp salt
  • A sterilised jar
  • Some thread to tie the okras


  • Mix together the salt, haldi, dhania, chilli powder and cumin powder. Keep aside.
  • Cut off the top of the okras and slit lengthwise on one side, to make an opening to stuff the 'masala'.

  • Mix a little bit of vinegar into the masala, to dampen, and stuff into the okras and tie each with a string, to keep the filling intact.

  • Layer the bhindis into the jar, pour the vinegar over to cover and sun for 3-4 days. Eat after a week.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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