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5
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Bhindi Raita
A variety of raita made with okra.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
North Indian
Servings:
2
to 3
Author:
Dassana Amit
Ingredients
10 to 12
medium sized bhindi
(okra or lady finger) - green or purple
1
cup
Curd
(yogurt)
1
pinch
red chili powder
or ¼ teaspoon red chili powder
¼
teaspoon
black pepper powder
½
teaspoon
roasted cumin powder
salt as required
oil for shallow frying
Instructions
Rinse the bhindi (okra) in water well. Wipe the bhindi with a clean kitchen napkin.
Chop them in ¼ or ⅓ inch and keep aside.
Heat oil for shallow frying in a pan or kadai.
Add the chopped bhindi and fry them till they are crisp. you can fry the bhindi in batches, if you want.
Drain the fried bhindi on paper towels.
Whisk the curd (yogurt) in a bowl till smooth.
Add all the spice powders, salt and the fried bhindi. Stir.
Garnish the raita with a few slices of fried bhindi or coriander leaves.
Serve bhindi raita immediately with an indian meal or with dal -rice, jeera rice or veg pulao.
Notes
Instead of shallow frying, you can also saute the bhindi in 2 tbsp oil.