To begin making the Dahi Achari Bhindi Recipe, we will first make the achari masala.

To prepare the marinade for Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, kalonji seeds, carom seeds, fenugreek seeds and dry red chilies.

Dry roast the spices and chilies over medium heat till fragrant and slightly browned. Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder. Keep the achari powder aside.

Wash and clean the Bhindi. Wipe the bhindi with a paper towel or a kitchen towel until bhindi is dry. This is done in order to ensure bhindi does not get mushy while cooking. Chop them into small pieces and keep aside. 

Heat oil in a wok and add the chopped bhindi and sprinkle a little salt and saute till they become soft and charred on the outside.

Take the Bhindi out and keep it separate. Into the same wok add a teaspoon of oil and add chopped onions and saute till raw smell goes off. Now add chopped ginger and fry well till golden.

Add tomatoes and sprinkle salt so that they can turn a little mushy.

Now add turmeric powder, coriander powder, red chili powder and the achari masala. Saute until the tomatoes soften. 

whisk curd and besan together. Add to the pan and cook until the curd is mixed well and it thickens.

Add sautéed ladies finger and salt as per your taste and slow cook the bhindi on low flame with lid closed.

Once the Dahi Achari Bhindi has absorbed all the flavor, turn off the heat and garnish with freshly chopped coriander.

Serve the Dahi Achari Bhindi Recipe along with Phulka or Methi Lacha Paratha and Boondi Raita by the side for a weekday meal.