BHINDI RAITA/OKRA RAITA/TEMPERED YOGURT WITH OKRA

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BHINDI RAITA/OKRA RAITA /भिंडी रायता

Sharing today unique raita prepared with everyone’s favourite bhindi/okra/ladyfinger.
Raita, a curd based dish which has cool effects on the stomach. As our country faces hot and dry climate most of the year, curd based dishes whether plain curd, raita, lassi or chaas are consumed daily at regular bases.
We love to prepare raita in a number of ways by adding veggies, fruits even savoury snacks like boondi, moongre and papdi etc. This bhindi raita is a part of South Indian cuisine. To prepare this, finely chopped bhindi is pan-fried and added to the beaten curd. An aromatic tadka takes the taste to the next level. This raita goes best with the rice dishes or any Indian desi curries


INGREDIENTS
*Adjust the quantity to your requirement

•  Curd/Yogurt – 1 cup (200 gms)
•  bhindi/okra – 100 gms ( thinly chopped)
•  Oil – 1 tbsp
•  Salt – 1 tsp
•  Pepper powder – 1/2 tsp
•  Roasted cumin powder – 1/2 tsp

INGREDIENTS FOR TEMPERING

•  Oil – 1 tsp
•  Mustard seeds – 1/2 tsp
•  Cumin/jeera – 1/2 tsp
•  Split urad dal(dhuli urad) – 1/2 tsp
•  Curry leaves – 1 spring
•  Red chilly flakes – 1/2 tsp

STEP BY STEP

1-  Add oil to a pan or kadahi.
2-  When heated, add chopped bhindi
3-  Fry bhindi until it becomes golden and crisp


4-  Allow it to cool and add to curd along with salt, pepper powder and roasted cumin-mint powder

5- Mix fried bhindi and spices to the curd and mix well. Prepare for tadka now

TEMPERING/TADKA

1-  Heat oil in a pan and add mustard seeds and urad dal
2-  When they crackle, add cumin seeds
3-  Next, add curry leaves and red chilly flakes
4-  Pour this tadka on bhindi raita


5-  Serve the tasty raita with the main course meals

NOTES
1- Avoid frying bhindi too crisp. The overcooked bhindi tastes bitter

2- Make okra completely dry before cooking to reduce the sliminess.

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