1tablespoonCilantro or coriander leavesfinely chopped
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.