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Okra Raita

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Okra Raita

I would love to call it Bhindi Raita in hindi.

Okra, OMG!! I just love you. As a child was fascinated by the bright yellow purplish flowers of okra plants and impatiently asked the gardener when will they sprout, he use to look at my innocence, smile and then reassuringly answered, would fruit out very soon in the season, just keep an eye. It was so much fun plucking them up from the kitchen garden, never complained of itchy fingers afterwards, as relish every recipe of lady’s finger.

This lip smacking okra or bhindi raita has crispy bites dipped in tempered yoghurt, just calls back your appetite.

Okra Raita

Pooja
I would love to call it Bhindi Raita in hindi.
Okra, OMG!! I just love you. As a child was fascinated by the bright yellow purplish flowers of okra plants and impatiently asked the gardener when will they sprout, he use to look at my innocence, smile and then reassuringly answered, would fruit out very soon in the season, just keep an eye. It was so much fun plucking them up from the kitchen garden, never complained of itchy fingers afterwards, as relish every recipe of lady’s finger.
This lip smacking okra or bhindi raita has crispy bites dipped in tempered yoghurt, just calls back your appetite.
Print Recipe Pin Recipe
Prep Time 7 mins
Cook Time 20 mins
Total Time 27 mins
Course Side Dish
Cuisine Indian
Servings 3

Ingredients
  

  • 10-12 medium sized okra or bhindi sliced
  • 250 gm yogurt
  • 1/8 tsp turmeric powder
  • salt as required
  • 2 tbsp olive oil

Seasoning

  • 1 tsp clarified butter or olive oil
  • 1/4 tsp cumin seed
  • 1/4 tsp mustard seed
  • pinch asafoetida
  • 1-2 green chilli cut lengthwise

Instructions
 

  • Rinse the okra well under running tap water and pat them absolutely dry, before slicing, else it becomes sticky.
    Also take care the chopping board and knife are dry before use.
  • Now cut okra into moderate to thin slices and keep aside.
  • Heat two tablespoon of olive oil in a pan, add in 1/8 tsp turmeric powder and fry till okra turn crispy and golden brown.
  • Stir occasionally so as to uniformly fry. Drain the fried okra slices on kitchen towel tissue
  • Whisk yoghurt, add salt as per your taste.
  • For tempering; heat the ghee or olive oil in a small tempering pan, add in mustard seeds, cumin seeds, asafoetida and green chilli. Fry till they splutter.
  • Pour the tempering over whisked yoghurt and add in fried okras over the raita, mix very gently
  • Garnish with few fried okra
  • Serve bhindi raita immediately with steamed rice or lemon rice

Garnish

  • With few fried okra slices

Notes

Fresh okra will taste best. In case fresh not available frozen ones can be used. These are available as cut or whole okra bags in any Indian grocery store.
Make sure you have taken thick yoghurt and it is not sour.
This raita will turn soggy and tasteless so best to consume it, once served

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