Bhindi raita recipe (Okra raita recipe)
This bhindi raita is little unusual than regular raita recipes. But trust me this okra raita tastes too good with pulao. The crispy okra in chilled, lightly spiced yogurt is the good combination.
For cooking okra:
100 grams or 1
For bhindi raita:
Red chili powder
(dahi or curd), Chilled
Salt to taste
Roasted cumin powder
Black pepper powder
Black salt (Kala namak)
Cilantro or coriander leaves
Prepping and cooking okra:
First wash the bhindi and wipe it clean, dry using kitchen towel or paper towel.
Now cut and discard the head and tail part of bhindi.
Then slice them diagonally into thin slices.
As the knife gets sticky, wipe it clean using paper towel. Keep slicing and wiping the knife as it gets sticky.
Heat 1 tablespoon of oil in a wide pan on medium heat.
Add okra and spread them into single layer. Do not overcrowd the pan. If needed fry them in 2 batches.
As it gets cooked, it will get darker in color and they will shrink. Keep moving and flipping them during the cooking to get even browning.
Fry them till they are browned and crispy.
Remove it to a plate and fry the next batch.
While the fried bhindi is still warm, sprinkle the red chili powder on it.
Once the second batch is out from the pan, sprinkle chili powder in that too. Let the okra cool completely.
Making bhindi raita recipe:
Take yogurt in a bowl. Using whisk or spoon, beat it till it is smooth.
Add salt, black salt, black pepper powder and roasted cumin powder.
Mix well so spices are well combined with yogurt.
If you are not using chilled yogurt then keep this yogurt mixture into the fridge to chill.
Now at the time of serving, add fried, crispy okra and chopped coriander leaves. Stir well.
*Nutrition information is a rough estimate for 1 serving
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