Just like any other raita this crispy bhindi raita is also easy to make. It’s a perfect side dish for your summer meal . This raita can make any boring meal exciting as a side dish. Eat this raita with any pulao or with simple dal chawal. The crispness of coated bhindi and creamy tanginess of curd makes excellent combination. The best part is that this bhindi raita remains crispy and never turns slimy.
Ingredients:
For Okra Coating:
250g Okra (Bhindi), washed, dried, and sliced
1 cup Besan (gram flour)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
For Tempering:
5-8 Curry leaves
1 tsp Rai
1 whole Red chillies
For Raita:
2 cups Curd (yogurt), beaten
Black salt to taste
Instruction:
In a bowl, mix besan, turmeric powder, red chilli powder and salt. Coat the sliced okra with the mixture. deep fry coated okra until crisped.
In a large bowl, beat the curd until smooth. Add black salt to taste and mix well. In a small pan, heat a little oil. Add curry leaves, rai, and whole red chilli. Let them crackle for a few seconds until aromatic.
Add the tempering to the beaten curd and mix well. You can keep this mixture in fridge to chill. Raita taste better when it’s chilled.
Serve the Okra Bhindi Raita chilled, garnished with a few extra curry leaves if desired.
Tips:
- Make sure the okra is completely dry before coating to avoid it becoming slimy.
- Add the fried okra to the raita just before serving to retain its crispiness.
- Adjust the spices according to your taste preference.
This Okra Bhindi Raita is a delicious and unique addition to any meal. The crispy okra adds a wonderful texture to the creamy raita, making it an irresistible side dish. Give this recipe a try and let us know how you like it! And don’t forget to check out our other recipes and share your feedback. Happy Cooking!
