Ingredients with Measurements:
- 1 pound of long beans (bodi), cut into 1-inch pieces
- 1/2 cup of mustard oil
- 2 tablespoons of fenugreek seeds
- 2 tablespoons of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of nigella seeds
- 2 tablespoons of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of salt
- 1/2 cup of vinegar
Special equipment needed:
- A large mixing bowl
- A skillet or wok
- Airtight jars for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the cut long beans with salt and turmeric powder. Mix well and set aside for 30 minutes.
2. In a skillet or wok, heat the mustard oil until it starts to smoke.
3. Add fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds to the hot oil. Fry for a few seconds until fragrant.
4. Add red chili powder to the skillet and fry for another 30 seconds.
5. Add the marinated long beans to the skillet and stir well to coat them with the spice mixture.
6. Add vinegar to the skillet and stir well.
7. Cook the long beans on medium heat for 10-15 minutes until they are tender but still retain some crunch.
8. Remove the skillet from heat and let the spicy bodi achar cool down.
9. Transfer the spicy bodi achar to airtight jars for storage.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120 per serving
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Long beans can be substituted with green beans or any other type of beans.
Variations:
- Add chopped garlic and ginger to the spice mixture for extra flavor.
- Use different types of vinegar such as apple cider vinegar or rice vinegar for a different taste.
Tips and tricks:
- Make sure to cut the long beans into uniform pieces for even cooking.
- Use a non-reactive skillet or wok to avoid any metallic taste in the achar.
- Store the achar in a cool, dry place for up to 6 months.
Storage instructions:
- Store the spicy bodi achar in airtight jars in a cool, dry place.
Reheating instructions:
- Spicy bodi achar can be eaten cold or at room temperature. If you prefer it warm, heat it up in a skillet or microwave for a few seconds.
Presentation ideas:
- Serve spicy bodi achar as a side dish with rice and dal.
- Use it as a condiment for sandwiches or burgers.
Garnishes:
- Garnish with chopped cilantro or mint leaves for a fresh taste.
Pairings:
- Spicy bodi achar pairs well with rice, dal, and any Indian curry.
Suggested side dishes:
- Serve spicy bodi achar with rice, dal, and any Indian curry.
Troubleshooting advice:
- If the achar is too spicy, reduce the amount of red chili powder.
- If the achar is too sour, reduce the amount of vinegar.
Food safety advice:
- Make sure to use clean utensils and jars for storage to avoid any contamination.
- Store the achar in a cool, dry place to prevent spoilage.
Food history:
- Bodi achar is a traditional Indian pickle made with long beans and spices.
Flavor profiles:
- Spicy, tangy, and slightly bitter.
Serving suggestions:
- Serve spicy bodi achar as a side dish with rice and dal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nepalese