Mamta's Kitchen

Ladies Fingers (Okra) Raita (Yoghurt)

Bhindi Raita

Sharda Prasad

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 tbs. oil

  • 1 tsp. mustard seeds

  • A pinch of asafoetida or hing powder

  • 6-7 curry leaves (meetha neem)

Instructions

  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.

Notes

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:12850]


Content copyright ©2001-2018 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2018 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to webmaster@mamtaskitchen.com