Bhindi Raita or fried okra in spiced yogurt is a refreshingly different Indian raita recipe. In dahi bhindi raita, sliced bhindi (okra or lady’s finger) is fried to a crisp brown in hot oil, seasoned and then added to whisked spiced yogurt.
Bhindi Raita
I just love crispy okra as it is and the idea of preparing okra raita is just too good and makes for a delicious okra variation! The aroma and flavour of freshly roasted and powdered cumin really lifts the dish to another level.
Kurkuri bhindi raita is a fantastic combination of crunchy okra and rich and creamy yogurt laced with Indian spices. So if you have some ladies’ fingers sitting in your fridge, just slice them up, crispy fry them and dunk them in whisked yogurt with a dash of spices. A simple okra recipe to go with your meals.
Raita is a yogurt based dish and it figures prominently in most Indian menus. Yogurt has a cooling effect and helps tone down spice levels. Crisp bhindi and curd just works so well to create an amazing dip.
Bhindi Raita Yogurt Dip Recipe:
Bhindi Raita or Okra Yogurt Dip is a wonderful blend of crunchy okra, chilled yogurt and aromatic spices. Okra raita pairs well with Parathas or any Indian flavoured rice. For added flavour, roast and powder cumin seeds and add to the yogurt based okra dip – it makes a world of difference!
For this bhindi yogurt recipe, firstly, wash the bhindi well. Then, pat dry with a clean kitchen towel or napkin. Cut off the ends and slice up the okra real thin (you will get about ½ cup).
Next, heat oil for shallow frying in a kadai. Now, fry the okra to a golden brown on medium heat.
Remove the crispy fried bhindi onto a plate lined with absorbent paper.
Then, sprinkle salt, red chilli powder, cumin powder, chaat masala, green chilli and coriander leaves.
Now, mix gently to get the okra slices evenly coated with spices. Keep aside.
Now, take fresh curd in a mixing bowl and blend till smooth and creamy – if it is too thick, dilute with 1-2 tbsp of water.
Then, mix in salt, chaat masala and red chilli powder.
Add half the fried and seasoned okra to the yogurt.
Now, combine all ingredients well.
Finally, top the raita with the remaining fried okra just before serving for an added crunch.
Serve Crispy Bhindi Raita with Jeera Rice or Parathas.
Fried ladies fingers coated with Indian spices and dipped in whisked yogurt is the ideal accompaniment to rice pilaf or stuffed parathas. Mildly spiced yogurt raita with crunchy okra has a lovely texture and it’s light and delicious to tuck into on a hot summer’s day. Once you try crispy okra raita,you can’t stop loving it for sure!
Course Dip
Cuisine Punjabi
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 274kcal
Author Shil
Ingredients
For Okra:
Ladies fingers/Bhindi – 10
Red chilli powder – 1/8 tsp
Chaat masala – 1/8 tsp
Salt – 1/8 tsp
Roasted cumin powder – 1/8 tsp
Coriander leaves – 1 tsp,chopped
Green chilli – 1,finely chopped
Oil – 2 tbsp
For dahi raita:
Curd – 1 cup
Red chilli powder – 1/8 tsp
Chaat masala – 1/8 tsp
Salt – 1/8 tsp
Instructions
To make bhindi ka raita, take some tender okra, wash and pat dry with a napkin. Top and tail the bhindi and slice into very thin round pieces to get a crispy texture when frying.
Heat sufficient oil for shallow frying in a pan. Fry the bhindi in hot oil till it turns crisp (fry the okra in 2 batches). Remove fried okra with a slotted spoon on to a paper napkin lined plate.
Sprinkle red chilli powder, chaat masala, salt, roasted cumin powder. Add chopped green chilli and coriander leaves. Mix well. Set aside
Whisk fresh curd in a mixing bowl till nice and smooth. Add salt, chaat masala and red chilli powder and blend well.
Add half the fried bhindi to the yogurt and mix everything together. Just before serving, top the okra yogurt dip with remaining bhindi to add crunch to the raita.
Serve Okra Raita as a side dish with Indian Flatbread.
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