BHINDI RAITA

BHINDI RAITA

In our Indian cooking, raitas are curd-based salad-like accompaniments usually served with different types of pulaos, and biriyanis. Elsewhere in this blog, you will find recipes for Curry Leaves Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita is made with Lady's Fingers/Okra, a commonly available vegetable that is called "Bhindi" in Hindi. This is an easy to make yet delicious raita. You can either deep fry the bhindi or shallow fry them as I have done.

For best results, choose lady's fingers that are tender. Also, make sure you use fresh curds for a better taste.

This recipe has been adapted from Bhindi Raita by Tarlaji Dalal.

Ingredients:-

• Bhindi (Lady's Fingers/Okra), 15
• Fresh Curds, whisked, 1 cup
• Jeera ( Cumin) Powder, 1/4 tsp
• Chilli Powder, 1/4 tsp
• Kala Namak (Black Salt),  1/4 tsp 
• Sugar, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:-

Wash the bhindi (lady's fingers/okra), pat them dry on a clean kitchen towel

Snip off both the ends of the bhindi and cut them into small roundels 

Heat oil in a thick-bottomed kadhai and shallow fry the bhindi on medium heat stirring occasionally until they turn slightly golden brown and become crisp

Remove from the kadhai and transfer to a plate

Sprinkle a little salt on the shallow fried bhindi, mix well and keep aside 

In a bowl, mix well together the whisked curds, jeera powder, chilli powder, black salt, sugar and salt to taste

In adding salt, remember you have already sprinkled a little on the bhindi earlier 

Finally, add the shallow fried bhindi to the mix of whisked curds and spices just before you serve the Bhindi Raita