Mamta's Kitchen

Bhindi Ladies Fingers (Okra) Raita (Yoghurt)

Bhindi Raita

Sharda Prasad

All quantities are approximate, you can use UK or US cup.


  • 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 tbs. oil

  • 1 tsp. mustard seeds

  • A pinch of asafoetida or hing powder

  • 6-7 curry leaves (meetha neem)


  1. Heat oil in a wok or kadhai, drop in the chopped bhindi and fry on medium heat until nicely brown in colour.

  2. Drain in a large sieve or keep on kitchen towel, to remove excess oil. Keep aside to cool completely.

  3. Mix yoghurt, green chillies, fried okras and salt in a bowl.

  4. Transfer to a serving bowl.

  5. 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.

  6. Cover to allow flavours to infuse.

  7. Serve chilled.


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