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
*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
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
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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