Ladies Fingers (Okra) Raita (Yoghurt)
Bhindi Raita

Sharda Prasad

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

Like this recipe on Facebook 


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)


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.


Also see Raita Selection.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook