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 that has cool effects on the stomach. As our country faces a hot and dry climate most of the year, curd based dishes whether plain curd, raita, lassi or chaas are consumed daily regular basis.
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


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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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