Bhindi Raita is a soothing accompaniment which has this beautiful fusion of crispy bhindi, chilli which is then mixed up with fresh curd. Here is how to make it.
My mom being a doctor has always believed in the idea of mindfully eating good food made using the most enriching ingredients.
With all her thoughtfulness by her side, we were always served a generous share of accompaniments like Kachumber Salad, Chaas or a bowl of fresh curd every day after us siblings returned from the school.
If salad was missed on somedays, she made sure that we always ate curd or varieties of raita with our lunch.
As curd aids digestion, bolsters our energy, increases our immunity, even I make sure that my kiddo eats curd in one form or the other.
And his favourite curd accompaniment is Bhindi Raita, if you ask!
A big-time fan of ladies finger, Bhindi Raita is eaten by Bhavye without any tantrums.
It is a soothing accompaniment which has this beautiful fusion of crisp bhindi, chilli which is then mixed up with fresh curd.
Along with this wonderful mix-up, Fried Bhindi Raita is also tempered with the sizzling tadka of mustard seeds, cumin seeds, curry leaves, dry red chillis which makes it all the more delicious and flavoursome.
What else do you want in life eh?
In case you are bored of the usual bhindi ki sabzi that you keep making for lunch, then definitely try this recipe for a change because you are definitely going to like it for sure!
Here’s how to make Bhindi Ka Raita at home within no time:
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Bhindi Raita Recipe
Ingredients
- 2 tsp Vegetable Oil
- 200 g Bhindi / Okra (Cut into small pieces)
- 2 tsp Green Chilli (Chopped)
- 1 cup Curd
- Salt to taste
- ½ tsp Roasted Cumin Powder
- ½ tsp Chaat Masala Powder
For Tempering
- 1 tbsp Vegetable Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Hing
- 5-6 Curry Leaves
- 1-2 Dry Red Chilli
Instructions
- Heat oil in a karahi.
- Add bhindi and green chilli and fry until they are crisp.
- Remove the pan from heat and let the bhindi cool.
- Whisk the curd until smooth.
- Add crispy bhindi, salt, roasted cumin powder and chaat masala powder and mix well.
- Keep some crispy bhindi aside for garnishing.
- Heat oil for tempering in a small pan.
- Once the oil is hot, add mustard seeds, cumin seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the raita.
- Garnish with some crispy bhindi.
- Serve.
