This Achari Bhendi recipe is a lip-smacking recipe where we use the achari spices such as methi powder, red chilli powder and amchur powder for the gravy. This tangy and spicy gravy can be had with rice or roti.

Prep time: 20 min
Cook time: 15 min
Serves: 3


  • ¼ kg bhendi
  • 1 tsp amchur powder
  • 2 onions
  • 1 tsp methi powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 2 tsp fennel seeds
  • Salt and red chilli powder to taste
  • 2 tsp ginger-garlic paste
  • 1 ½ tbsp refined oil
  • 1 tsp asafetida (hing)
  • 1 tsp chopped mint leaves
  • ½ cup beaten curd
  • ½ tsp turmeric
  • Coriander for garnish
  • ½ tsp mustard
  • Few curry leaves


Wash the bhendi and remove the ends. Make a slit lengthwise and marinate with half the ginger-garlic paste, salt, red chilli powder and half the oil for about 30 minutes.
Shallow fry in oil and keep aside. Heat remaining oil in a pan, add mustard, curry leaves, hing and remaining ginger-garlic paste and fry for few minutes. Add onions and fry.
Add fennel seeds, coriander powder, methi powder and amchur powder. Fry for 2 minutes.

Sprinkle red chilli powder, salt and chopped mint leaves. Sprinkle garam masala, turmeric, curd and a little water. Add bhendi and boil for 2 minutes. Garnish with coriander and serve.

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