Sarsonwali Bhindi

Sarson ( Mustard) is an indispensable part of Bihari cooking. While the rest of the country uses mustard for seasoning, in Bihar it’s used as a cooking oil and also as a paste and to the chagrin of most people as hair oil or tonic for those winter coughs.
As a ground paste ( soaked for some time to cut the bitterness) it adds that amazing kick that can lift any dish from great to sublime. Fish in mustard sauce most people know about but we have figured out an easy way to use it with the humble potato and even use it in a tangy pickling spice mix with the versatile bhindi.

Achari Bhindi

250g Bhindi (Okra)
6-8 cloves Garlic
1-2 Green Chili
½ Tomato
1 tsp Achari Tikka Masala
Oil for frying (Preferably mustard oil for authenticity)
No Salt Required (unless you would like more)

Slice the Bhindi into 4 and if they are small slice them into 2 parts. Chop the tomato into small pieces. Heat oil in a wok and fry the bhindi and tomato till the bhindi is half cooked. Remove the bhindi and tomato from the pan and discard the excess oil and reserve only about 1 tsp.

In a small bowl, mix the achari tikka masala with 4 tbsp of water.

Make a paste of the garlic and green chili. Add this paste to the mustard oil and fry till the garlic is cooked. Now add the Achari Tikka Masala and water mix and stir well. Add the fried bhindi and tomato and stir well. Cover and cook on a medium flame till the bhindi is cooked.

Note: The spice mix has salt in it, but you could add more depending on taste.

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