Okra (Ladies Fingers) Raita (Yoghurt)
Bhindi Raita
All quantities are approximate, you can use UK or US cup.
Ingredients
- 2 cups yoghurt, lightly beaten
- 2 cups thinly sliced bhindi or okra or ladies finger (wash and dry with a towel, before slicing, otherwise they become a slimy mess)
- 1/2 cup oil for deep frying
- 2 green chillies, chopped finely
- Salt to taste
- 1 tbsp. oil
- 1 tsp. mustard seeds
- A pinch of asafoetida or hing powder
- 6-7 curry leaves (meetha neem)
Instructions
- Heat oil in a wok or karahi, drop in the chopped bhindi and fry on medium heat until nicely brown in colour.
- Drain in a large sieve or keep on kitchen towel, to remove excess oil. Keep aside to cool completely.
- Mix yoghurt, green chillies, fried okras and salt in a bowl.
- Transfer to a serving bowl.
- For the tempering, heat 1 tsp. oil in a tarka ladle or small pan, add the mustard seeds and curry leaves. When the seeds crackle, add asafoetida powder. Stir for a few seconds and pour over the raita bowl.
- Cover to allow flavours to infuse.
- Serve chilled.
Notes
- Also see A Collection of Raita Recipes.