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