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Bhindi ka Raita
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Bhindi Ka Raita

BHINDI RAITA-STIR FRIED OKRA AND TEMPERED YOGURT DIP
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch, Main Course, Raitas / Dips, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: Bhindi, Okra, Raita
Servings: 4
Calories: 64kcal
Author: Anjana Chaturvedi

Ingredients

  • 150 gm Okra/ Bhindi
  • 1 cup Dahi/ Yogurt
  • 1/4 tsp Chaat Masala
  • 1/3 tsp Chili Powder
  • 2 tbsp Fresh Coriander/ Dhaniya
  • to Taste Salt

Tempering/ Tadka

  • 1 tsp Cooking oil
  • 1/2 tsp Mustard seeds/ Rai
  • 1/3 tsp Cumin/ Jeera
  • 1/2 tsp Chili Powder
  • 5 curry leaves

Instructions

  • Soak okra in enough water for 5 minutes and then rub and wash well.
    Now wipe okra very well with a cloth napkin.
  • Trim both the ends of okra and then make thin slices from the okra.
  • Heat enough oil in a deep pan and deep fry the okra slices in hot oil till golden and crisp.
  • OR
  • heat 2.5 tbsp oil in a heavy pan and shallow fry okra slices on medium heat till golden and crisp (add okras in batches)
  • Drain the fried okra on a paper napkin and keep aside.
    In a bowl add yogurt and whisk well.
  • add salt,chili powder,fresh coriander, chat masala and some water if needed and mix well.
  • Heat oil in a small pan and add cumin and mustard seeds.
    When seeds start crackling add curry leaves.
  • Remove the pan from the flame and add chili powder and immedietely pour over the yogurt mixture.
  • Add the fried okra in the yogurt ,mix and serve chilled.
  • Serving suggestions-serve with paratha ,pulao or daal -rice combo

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 34mg | Calcium: 114mg | Iron: 0.5mg