Achaari Dahi Bhindi Recipe- Okra with Mango Pickle & Duppad Roti

Last Updated on 2 months by Neha Deshmukh

Achaari Dahi Bhindi Recipe – Okra with Mango Pickle & Duppad Roti

Hey everyone! If you’re anything like me, you’re always on the lookout for dishes that are bursting with flavour, a little bit different, and totally comforting. Well, let me introduce you to Achaari Dahi Bhindi – a North Indian delight that ticks all those boxes! It’s a beautiful blend of tangy, spicy, and subtly sweet, and the crispy Duppad Roti alongside? Absolute perfection. I first made this for a family get-together and it was a huge hit – everyone wanted the recipe!

Why You’ll Love This Recipe

This Achaari Dahi Bhindi (okra cooked in a yogurt and mango pickle based gravy) isn’t your average bhindi dish. The mango pickle adds a fantastic tang and depth of flavour that you just won’t get anywhere else. Plus, pairing it with the flaky, layered Duppad Roti takes it to a whole new level. It’s a little bit of effort, but trust me, it’s so worth it. It’s a flavour explosion in every bite!

Ingredients

Here’s what you’ll need to make this delicious Achaari Dahi Bhindi with Duppad Roti:

• 4 cups sliced okra (bhindi) – about 300g
• 1 cup sliced red onion – about 150g
• 2 tablespoons mustard oil – about 30ml
• 2 teaspoons fennel seeds (saunf)
• 1 teaspoon mustard seeds (rai)
• ½ teaspoon nigella seeds (kalonji)
• ½ teaspoon fenugreek seeds (methi dana)
• 1 pinch asafetida (hing)
• 2 teaspoons finely chopped ginger
• 2 teaspoons finely chopped garlic
• 1 large chopped tomato – about 200g
• ½ cup natural yogurt – about 120ml
• To taste salt
• 1 teaspoon red chili powder (lal mirch)
• ½ teaspoon turmeric powder (haldi) – about 2.5g
• 2 teaspoons coriander powder
• ½ teaspoon garam masala powder
• 2 cups whole wheat flour – about 240g
• 1 teaspoon oil (for dough) – about 5ml
• 4-5 tablespoons oil (for dipping dough) – about 60-75ml
• Extra flour (for dusting)
• Ghee (clarified butter) – for layering the roti

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Mustard Oil: Don’t skip this! It gives the dish that authentic, pungent flavour. If you’re not used to it, start with a little less, but it really makes a difference.
• Nigella Seeds (Kalonji): These little seeds have a unique, slightly bitter flavour that adds so much character. They’re a staple in Indian cooking.
• Fenugreek Seeds (Methi Dana): A little goes a long way with these. They have a slightly bitter, maple-like aroma.
• Asafetida (Hing): This is a powerful spice! Just a pinch is enough to add a savoury, umami flavour. It also aids digestion.
• Mango Pickle: Use a good quality, preferably oil-based mango pickle. The spicier the pickle, the more flavour it will impart. I love using Rajasthani pickle for this.
• Duppad Roti Technique: This is where the magic happens! The double rolling and layering creates a wonderfully flaky and textured roti. Don’t be intimidated – it’s easier than it looks!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Bhindi: Heat the mustard oil in a non-stick pan over medium heat. Once it’s hot (but not smoking!), add the nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, and asafetida. Let them sizzle for about 30 seconds until fragrant.
2. Aromatics: Add the chopped ginger and garlic and sauté for another 30 seconds until fragrant.
3. Onions: Add the sliced onions and cook until they turn translucent.
4. Spice it Up: Stir in the green chili, salt, and turmeric powder. Sauté for about a minute.
5. Okra Time: Add the sliced okra and cook for 5-7 minutes, stirring occasionally. This helps to reduce any sliminess.
6. Tomato Time: Mix in the chopped tomatoes and cook for another minute.
7. Spice Blend: Add the coriander powder, red chili powder, and garam masala. Combine well, ensuring everything is coated.
8. Yogurt Magic: Pour in the yogurt and mix until it’s fully incorporated. Cover the pan and simmer for 3-4 minutes.
9. Pickle Power: Add the mango pickle and cook for another minute. Remove from heat.
10. Duppad Roti – Dough Time: For the roti, knead the whole wheat flour, salt, water, and oil into a soft, pliable dough. Let it rest for at least 30 minutes.
11. Rolling Time: Flatten two dough balls. Dip one in oil and the other in dry flour. Press them together and gently roll into a 7-inch circle.
12. Cooking the Roti: Cook the roti on a hot tawa (flat griddle) until bubbles start to form. Flip it over and press gently with a clean cloth to separate the layers.
13. Layer & Fold: Peel the roti into two layers. Smear generously with ghee and fold it into neat triangles.

Serve hot Achaari Dahi Bhindi with the layered Duppad Roti. Enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the okra. Cook in batches if necessary.
• Make sure your tawa is hot enough before cooking the roti.
• Don’t be afraid to adjust the spice level to your liking.

Variations

• Vegan Adaptation: Substitute the yogurt with a plant-based yogurt alternative (like cashew or soy yogurt). Skip the ghee and use oil for layering the roti.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the roti.
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder flavour, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: In Punjabi households, they sometimes add a dollop of cream at the end for extra richness.

Serving Suggestions

This Achaari Dahi Bhindi is fantastic on its own, but it also pairs well with a simple dal or a side of rice. A cooling raita (yogurt dip) can also balance the spice beautifully.

Storage Instructions

Leftover Achaari Dahi Bhindi can be stored in an airtight container in the refrigerator for up to 2 days. The roti is best enjoyed fresh, but you can store leftover roti in an airtight container at room temperature for a day.

FAQs

1. What type of mango pickle works best in this recipe?

Any good quality, oil-based mango pickle will work. I prefer the Rajasthani variety, but feel free to use your favourite!

2. Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.

3. How can I prevent the bhindi from becoming slimy?

Cooking the okra over medium-high heat and not overcrowding the pan helps to prevent sliminess. Also, adding a squeeze of lemon juice can help.

4. What is Duppad Roti and why is it special?

Duppad Roti is a layered flatbread that’s incredibly flaky and delicious. The double rolling and layering technique creates a unique texture.

5. Can this dish be made ahead of time?

You can prepare the bhindi gravy ahead of time and store it in the refrigerator. Make the roti fresh just before serving.

6. What are the health benefits of okra/bhindi?

Okra is a nutritional powerhouse! It’s rich in vitamins, minerals, and fiber. It’s also known to help regulate blood sugar levels.