Bhindi Ladies Fingers (Okra) Raita (Yoghurt)
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)
Heat oil in a wok or kadhai, 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.
Also see Raita Selection.