Bhindi ka Achaar

Ingredients

• 1 kg bhindi (Okras/ladies’ fingers) of a uniform size, washed and wiped dry-- should be tender and green
• 1/2 cup (100 g) salt
• 1 tbsp haldi (turmeric)
• 1/4 cup powdererd dhania (coriander)
• 2 tbsp chilli powder
• 2 tbsp roasted and powdered jeera (cummin seeds)
• 5 cups (1200 g) vinegar mixed with 2 tbsp salt
• A sterilised jar
• Some thread to tie the okras

Preparation

• Mix together the salt, haldi, dhania, chilli powder and cumin powder. Keep aside.

• Cut off the top of the okras and slit lengthwise on one side, to make an opening to stuff the 'masala'.

• Mix a little bit of vinegar into the masala, to dampen, and stuff into the okras and tie each with a string, to keep the filling intact.

• Layer the bhindis into the jar, pour the vinegar over to cover and sun for 3-4 days. Eat after a week.