paganum



Ladies Fingers (Okra) Raita (Yoghurt)
Bhindi Raita

Sharda Prasad

All quantities are approximate, you can use UK or US cup.

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Ingredients

2 cups yoghurt, lightly beaten
2 cups thinly sliced bhindi or okra or ladies finger (wash and dry with a towel, before slicing, otherwise they become a slimy mess)
1/2 cup oil for deep frying
2 green chillies, chopped finely
Salt to taste
1 tbs. oil
1 tsp. mustard seeds
A pinch of asafoetida or hing powder
6-7 curry leaves (meetha neem)

Instructions

1.Heat oil in a wok or kadhai, drop in the chopped bhindi and fry on medium heat until nicely brown in colour.
2.Drain in a large sieve or keep on kitchen towel, to remove excess oil. Keep aside to cool completely.
3.Mix yoghurt, green chillies, fried okras and salt in a bowl.
4.Transfer to a serving bowl.
5.For the tempering, heat 1 tsp. oil in a tarka ladle or small pan, add the mustard seeds and curry leaves. When the seeds crackle, add asafoetida powder. Stir for a few seconds and pour over the raita bowl.
6.Cover to allow flavours to infuse.
7.Serve chilled.

Notes

Also see Raita Selection.

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