Bhindi Raita Recipe (Okra Raita)
Bhindi Raita (Okra Raita, Vendakkai Raita) is a refreshing raita recipe with crispy bhindi added to mildly spiced yogurt. Serve it alongside your everyday Indian meals. Here is how to make it.
Servings: 4 people
Ingredients
For The Raita
- 2 teaspoons oil
- 200 grams bhindi (okra)
- 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 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 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 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.
Video
Notes
You can also air fry the okra instead of frying it in a pan.
Skip adding hing to make it gluten-free.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 340mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 37mg | Calcium: 126mg | Iron: 1mg
