Step 1

Before starting with the recipe, wash and pat dry each okra with a paper towel. Add 1.5 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. I like to slice each okra in two lengthwise and then cut each slice in 3 more parts. Give a good stir.Let the okra cook for 12 to 13 minutes on medium-low heat until it's completely cooked, stir often. Then remove the okra from the pan into a plate.

Step 2

Now, to the same pan, add 1 tablespoon mustard oil. Let it heat really well. When using mustard oil, it is important to heat it until it's smoky then remove from the pan from heat (since oil is really hot, we want to make sure to not burn the spices), and add the panch phoron. Put the pan back on medium heat and let the seeds crackle and mustard seeds pop. Add hing and stir.

Step 3

Add the quartered onions, curry leaves and sliced green chili. Give it a stir. Cook the onions for 2 to 3 minutes until very lightly browned. Then add ginger-garlic paste and cook for 1-2 minute.

Step 4

Add the store bought tomato puree along with 2 to 3 tablespoons water. Give a stir and cook for 1 minute.

Step 5

Lower the heat, add the yogurt while whisking continuously until all of it is combined.

Step 6

Increase heat to medium again and add salt, coriander powder, turmeric powder. You may also add 1/2 teaspoon amchur at this point if the yogurt isn't tangy enough. I did not add it. Also add the jaggery, stir and cook 30 seconds. Add 1/4 cup water and stir.

Step 7

Add in cooked okra. Stir until everything is combined. Let simmer for 2 to 3 minutes. Garnish with cilantro and remove pan from heat. Serve achari bhindi with roti.