How to make Achari Bhindi-SK Khazana -

Ladyfinger dish with flavours of pickle - divine

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers, Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Vegetarian


For more recipes related to Achari Bhindi-SK Khazana checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Khatkhata Achari Besan-Cook Smart Reshmi Paneer Pepper Kadai Dudhi Ja Kofta

Achari Bhindi-SK Khazana

Achari Bhindi-SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Achari Bhindi-SK Khazana Recipe

  • Ladyfingers cut into 1 inch pieces 16-20

  • Oil 5 tablespoons

  • Salt to taste

  • Mustard seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Medium onion finely chopped 1

  • Ginger-garlic paste 1/2 tablespoon

  • Tomato puree 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 1/2 tablespoon


Step 1

Heat 3 tablespoons oil in a non-stick pan. Add ladyfinger pieces and salt and sauté well.

Step 2

Heat remaining oil in another pan. Add mustard seeds and sauté till seeds splutter.

Step 3

Add fennel seeds, onion seeds and onion, mix and sauté till onions turn translucent.

Step 4

Add ginger-garlic paste and mix. Add tomato puree and mix well. Add turmeric powder, chilli powder and salt, mix well and cook for 2 minutes.

Step 5

Add some water and stir. Add sautéed ladyfinger pieces, mix well and cook for a minute.

Step 6

Add coriander leaves and mix well.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.