Bhindi Raita (Okra Raita, Vendakkai Raita, Spiced Yogurt With Crispy Fried Okra) is a refreshing raita recipe with crispy bhindi added to mildly spiced yogurt. Serve it on the side with your everyday Indian meals. Here is how to make it (vegetarian, can be easily made gluten-free).
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About Bhindi Raita
Bhindi Raita (Okra Raita, Vendakkai Raita, Spiced Yogurt With Crispy Okra) is a refreshing Indian side dish made using plain yogurt, okra, and a few Indian spices.
Serve it as a side dish with your everyday Indian meals or pair it up with your favorite pulao or biryani recipes. Just like onion raita or tomato raita, this easy okra raita recipe will also become your favorite, I can assure you!
This creamy yogurt dish is great for summer as it has a cooling effect on the body. It also has many health benefits.
This bhindi raita recipe can be easily doubled or tripled as per your requirement. You can also air-fry the okra instead of frying it in a pan.
If you love to serve raita with your Indian-style meals, here are some more raita recipes for you
- Mooli Raita
- Pomegranate Raita
- Beetroot Raita
- Boondi Raita
- Sprouted Chickpea Raita
- Lauki Ka Raita
- Carrot Raita
- Cucumber Raita
- Pineapple Raita
Ingredients
For The Raita
To make this easy bhindi raita, you will need plain yogurt (dahi, curd), vegetable oil, okra (bhindi, lady’s fingers), green chillies, salt, roasted cumin powder, and chaat masala powder.
Select okra that are firm and bright green in color. Avoid the ones that have black marks or bruises.
Adjust the green chilies as per your taste.
You can also add red chilli powder, black salt, fennel seeds powder (saunf powder), and black pepper powder to spice up the raita.
For Tempering
Tempering is optional but highly recommended. To temper the yogurt bhindi raita, you will need vegetable oil, brown mustard seeds, cumin seeds, asafetida (hing), curry leaves, and dry red chilies.
Skip adding hing to make it gluten-free.
Add some white urad dal to the tempering to give a nice crunch to this simple dish.
You can garnish the raita with chopped fresh coriander leaves (cilantro).
How To Make Bhindi Raita
Cook The Bhindi
Wash 200 g (7 oz) okra (bhindi) and wipe each of them with a kitchen towel or paper towel. Chop off ½ inch of the top and bottom and cut the bhindi into ¼ inch rounds.
Note – Wiping the lady’s fingers is important to get rid of the sliminess.
Heat 2 teaspoon vegetable oil in a wide pan over medium heat.
Once the oil is hot, add the okra pieces and 2 teaspoon chopped green chilies to the pan and fry until they are crisp (12-15 minutes). Stir frequently while frying.
Remove the pan from heat and let the bhindi cool down for 10 minutes.
Make Bhindi Ka Raita
Whisk 1 cup of chilled yogurt in a mixing bowl until smooth and creamy.
Add crispy fried bhindi, ½ teaspoon salt, ½ teaspoon roasted cumin powder, and ½ teaspoon chaat masala powder, and mix well.
Tip – Keep some crispy bhindi aside for garnishing.
Add some chilled water if the raita is too thick.
Temper The Raita
Heat 1 tablespoon vegetable oil in a small pan over medium heat.
Once the oil is hot, add
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida
- 5-6 curry leaves
- 1-2 dry red chilies
to the pan and let them crackle for 4-5 seconds.
Pour the tempering over the raita and mix well.
Tip – Save some tempering for garnishing.
Serving Suggestions
Bhindi Ka Raita tastes best when served chilled.
It is a delicious accompaniment to your everyday meals or special occasion meals. It makes your meal filling and wholesome.
This okra raita can also be served with mixed rice, pulao, or biryani recipes. I like to serve okra raita with stuffed parathas or thepla for lunch or dinner.
Storage Suggestions
Leftovers can be stored for about a day or two in an air-tight container in the refrigerator.
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Recipe Card
Bhindi Raita Recipe (Okra Raita, Vendakkai Raita, Spiced Yogurt With Crispy Okra)
Ingredients
For The Raita
- 2 teaspoons vegetable oil
- 7 ounce bhindi (okra) (200 g)
- 2 teaspoons chopped green chilies
- 1 cup chilled plain yogurt (dahi, curd)
- ½ teaspoon salt (or to taste)
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala powder
For Tempering
- 1 tablespoon vegetable oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 5-6 curry leaves
- 1-2 whole dry red chilies
Instructions
Cook The Bhindi
- Wash the okra and wipe each of them with paper towels. Chop off ½-inch of top and bottom and cut the bhindi into ¼ inch rounds.
- Heat vegetable oil in a pan over medium heat.
- Once the oil is hot, add the chopped bhindi and green chilies to the pan and fry until they are crisp (12-15 minutes). Stir frequently while frying.
- Remove the pan from heat and let the bhindi cool down for 10 minutes.
Make The Raita
- Whisk yogurt in a bowl until smooth and creamy.
- Add crispy fried bhindi, salt, cumin powder, and chaat masala powder and mix well.
- Tip – Keep some crispy bhindi aside for garnishing.
- Add some chilled water if the raita is too thick.
Temper The Raita
- Heat vegetable oil in a small pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, asafetida, curry leaves, and dry red chilies to the pan and let them crackle for 4-5 seconds.
- Pour the tempering over the raita and mix well. Serve!
- Tip – Save some tempering for garnishing.
Annaletchumi
Hi…when do you add the cumin and chaat masala powder. It is not mentioned in the method. Thanks
Neha Mathur
Sorry about that. Updated the recipe.
Annaletchumi
Thanks you. Will be trying the recipe soon.
Neha Mathur
Sure