To prepare the Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, kalonji seeds, carom seeds and fenugreek seeds
Dry roast the spices 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.
Heat oil in a wok and add zeera and saut
When it crackles add chopped onions, ginger and saut
When they turn pink add chopped bhindi and saute a bit.
Now add all the masalas including the roasted achari masala
Keep stirring so that bhindi gets coated with masala evenly.
Add chopped tomato too.
Keep stirring till they become soft and is done.
Serve with roti or parantha
