Okra Raita
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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dip
Cuisine: Punjabi
Servings: 2
Calories: 274kcal
Author: Shil
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
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.