Whole Pickled Okra (Achar Bhindanu)
Whole tender okra pods are preserved in a spicy, tangy vinegar brine in this traditional Gujarati pickle recipe. The unique process involves salting and sun-drying the okra before pickling, ensuring a firm texture that stands up to the bold flavors of dried red chilies. This 'Achar Bhindanu' matures over a month to develop a complex, sharp flavor profile perfect for cutting through rich meals.
Ingredients
- 2 pounds Okra (tender, seedless variety if possible) (Originally '2 Sher'. Choose thick, fleshy, but tender okra.)
- 3 ounces Salt (Originally '7 Tola'. Approx 5-6 tablespoons.)
- 5 whole Dried red chilies (Originally '0.5 Tola'. Use Goa or standard dried chilies.)
- 5 cups Strong white vinegar (Originally '1.5 bottles'. Quantity estimated to ensure okra is submerged.)
- 2 tablespoons Mustard seeds (optional) (Originally '2 Tola'. Only required if making the mustard variation mentioned in the text.)
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Instructions
- 1Select fresh, tender okra. Do not remove the heads (caps) or tails; keep them completely whole. Wipe each pod clean with a damp cloth to remove any dirt.
- 2Place the cleaned okra in a jar and mix with the salt. Cover and let it sit for 24 hours to draw out moisture.
- 3Remove the okra from the jar and spread them out. Place them in direct sunlight for 2 full days to dry thoroughly. Also, place the dried chilies in the sun for a short while to crisp them up, then crush the chilies coarsely.
- 4In a non-reactive pot (stainless steel or enamel), combine the vinegar and crushed chilies. Bring the mixture to a boil (one bubble/simmer), then remove from heat and let it cool completely. Note: If making the mustard variation, take a small amount of the cooled vinegar, grind the mustard seeds into it to make a paste, and mix it back into the main vinegar pot.
- 5Arrange the dried okra vertically in a clean jar. Pour the cooled vinegar mixture over the okra until covered. Cover the jar with a lid and tie a cloth over the top. Shake the jar gently every few days. The pickle will be ready to eat in one month.
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