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    Home » Side Dishes » Raita

    Bhindi Raita (Okra Raita)

    Published: Mar 11, 2022 · Last Modified: Mar 11, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    Bhindi raita in a orange bowl with pulao served on the side.

    This bhindi raita is the perfect side dish for your pulao or everyday Indian meal. You’ll love the crispy, pan-fried, thinly sliced okra that is added to the spiced yogurt. 

    Bhindi raita in a orange bowl with pulao served on the side.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Easy to make: Just like any other raita recipe, this bhindi raita is super simple to make. Cook the okra, cool slightly and add it to chilled, whisked yogurt.

    Perfect for the summer season: Yogurt gives a cooling effect to your body hence it is mostly consumed in the summer season or hot weather days.

    Taste & Texture: Mildly spiced, creamy yogurt with crispy, crunchy okra slices (if served right away). After storing okra gets soft and soggy, but still delicious.

    Scalable: You can easily double, triple or halve the bhindi raita recipe as needed. You may need to cook the okra in batches if making a bigger batch. 

    🧾Ingredient Notes

    Here is the pic of the ingredients needed to make this delicious, refreshing bhindi raita or okra raita. 

    Ingredients for bhindi raita with labels on marble surface.

    Okra: I prefer to use desi okra that I buy from the Indian grocery store. The one you get in the American grocery store has thick skin and big seeds which I don’t like. 

    Yogurt: I always use homemade yogurt as it is super easy to make at home. But any store-bought plain yogurt works too.

    Black salt (kala namak): It adds a nice zing to the okra raita. There is no substitute for this ingredient. If you don’t have it then skip it.

    Roasted cumin powder: To make it at home, dry roast the cumin seeds until aromatic and they get a nice golden brown color. Let it cool down and grind into a powder using a spice grinder or mortar and pestle.

    👩‍🍳Step By Step Photo Instructions 

    1) Cut and discard the head and tail of the okra. Then slice them thinly and diagonally. In between the slicing process if the knife gets sticky then wipe it down with a paper towel to avoid the sticky mess later on.

    2) Heat the oil in a wide pan. Once hot add okra and spread them event in almost a single layer. Do not overcrowd the pan. If needed fry them in 2 batches.

    3) Keep moving them and fry until they get crisp and golden brown in color. As okra gets cooked, it shrinks and gets darker in color.

    4) Remove them to a plate and while it is still warm sprinkle the red chili powder on it. Let the okra cool down completely. Repeat the same frying process for the second batch.

    Collage of 4 steps showing slicing okra, cooking until crisp and sprinkling chili powder.

    5) Take yogurt in a bowl and whisk it until it becomes smooth.

    6) Add salt, black salt, black pepper powder and roasted cumin powder. Mix it really well. Keep this yogurt mixture chilled in the refrigerator.

    7) At the time of serving add fried okra and chopped cilantro into the chilled yogurt.

    8) Mix and serve right away. As time passes, okra will start to soften and lose its crispness.

    Collage of 4 steps showing whisking yogurt with spices, adding okra, cilantro and mixing.

    💭Expert Tips

    • Bhindi raita tastes best when served chilled. So always use chilled yogurt.
    • Add fried okra to the yogurt right before serving, so okra retains its crispness.
    • Make-ahead instructions: Fry okra, sprinkle chili powder and keep it ready. Whisk the yogurt and spices together and store in the refrigerator. At the time of serving, combined yogurt and fried okra, serve immediately.

    🍽 Serving Ideas

    • Serve bhindi raita with any rice dish like veg pulao or veg biryani. 
    • It can be served as a side dish with your everyday Indian meal that consists of roti, dal, rice, etc.
    • It can be served with paratha like methi paratha, broccoli paratha, aloo paratha, etc as a breakfast or meal.
    Okra raita in a heart shaped orange bowl with capsicum pulao.

    Check Out Other Raita Recipes

    • Cucumber raita
    • Beetroot raita
    • Boondi raita
    • Mint raita

    Did you try this bhindi raita recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Bhindi raita in a orange bowl with pulao served on the side.
    Print Pin Save Saved!

    Bhindi Raita (Okra Raita)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This bhindi raita is the perfect side dish for your pulao or everyday Indian meal. You’ll love the crispy okra that is added to the spiced yogurt.
    Author: Kanan
    Course: Side Dish
    Cuisine: Indian
    Calories: 79kcal
    Servings 4
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 tablespoon Oil
    • 1 cup Okra (Bhindi) thinly sliced
    • ¼ teaspoon Red chili powder
    • 1 cup Plain yogurt (dahi or curd), Chilled
    • Salt to taste
    • 1 teaspoon Roasted cumin powder
    • ⅛ teaspoon Black pepper powder
    • ½ teaspoon Black salt (Kala namak)
    • 1 tablespoon Cilantro or coriander leaves finely chopped
    Prevent your screen from going dark

    Instructions 

    • Cut and discard the head and tail of the okra. Then slice them thinly and diagonally. In between the slicing process if the knife gets sticky then wipe it down with a paper towel to avoid the sticky mess later on.
    • Heat the oil in a wide pan. Once hot add okra and spread them event in almost a single layer. Do not overcrowd the pan. If needed fry them in 2 batches.
    • Keep moving them and fry until they get crisp and golden brown in color. As okra gets cooked, it shrinks and gets darker in color.
    • Remove them to a plate and while it is still warm sprinkle the red chili powder on it. Let the okra cool down completely. Repeat the same frying process for the second batch.
    • Take yogurt in a bowl and whisk it until it becomes smooth.
    • Add salt, black salt, black pepper powder and roasted cumin powder. Mix it really well. Keep this yogurt mixture chilled in the refrigerator.
    • At the time of serving add fried okra and chopped cilantro into the chilled yogurt. Mix and serve right away.

    Notes

    • Bhindi raita tastes best when served chilled. So always use chilled yogurt.
    • Add fried okra to the yogurt right before serving, so okra retains its crispness.
    • Make-ahead instructions: Fry okra, sprinkle chili powder and keep it ready. Whisk the yogurt and spices together and store in the refrigerator. At the time of serving, combined yogurt and fried okra, serve immediately.

    Nutrition

    Calories: 79kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 324mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Nirav

      May 19, 2016 at 11:40 am

      nice accompany with pulav.
      thanks,5 stars

      Reply
      • Kanan

        May 19, 2016 at 9:42 pm

        Yes it is!!!

        Reply

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    Kanan

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