Bhindi raita is a simple fried okra in seasoned yogurt sauce. I had prepared bhindi sabzi and with the remaining bhindis I prepared this simple okra and yogurt dip. The combination of creamy yogurt with crunchy okras is absolutely delicious that anyone who doesn’t enjoy eating okras will surely love this dish.
Okras are a good source of vitamin A and vitamin C and are also rich in dietary fiber while yogurt is rich in protein and calcium. Next time you want to try a different raita recipe then do try this quick bhindi raita. For other raita recipes do check out capsicum raita | pomegranate raita | boondi raita. Lets move on to the recipe for easy bhindi raita.
Okra Raita / Bhindi Raita / Vendakkai Thayir Pachadi Recipe
- 10 – 12 okra / bhindi / vendakkai medium-sized
- 1 cup yogurt / curd
- 1/2 tsp mustard seeds
- A few curry leaves
- 1/4 tsp red chilli powder
- 1/4 tsp roasted cumin powder / jeera powder
- 1 1/2 tbsp + 1 tsp oil
- Salt to taste
- Wash the okras and dry using a towel. This will reduce the sliminess of okras.
- Chop them into thin round slices.
- In a wide pan heat 1 1/2 tbsp oil. Add the okra slices. Saute for a couple of minutes on low flame. Do not add water at any stage while cooking the okra.
- Add salt and mix well. Keep frying the okras on a low flame till they are cooked but still crunchy and browned at the edges and then keep this aside.
- In a bowl add yogurt, salt and roasted cumin powder and beat this to a smooth texture.
- For the tadka heat 1 tsp oil.
- Add mustard seeds. When they splutter add curry leaves.
- Switch off the flame and add the red chilli powder at once when the pan is still hot and mix. Remove from heat and add this seasoning to the beaten yogurt.
- Once the fried okra has cooled down a bit, add it to the seasoned yogurt. Mix well.
- Okra raita is ready to be served as a side dish for rotis or rice and dal.