Bhindi Raita (Okra Salad) is a delicious side dish made by adding spiced curd to crisp okra slices. This is a no onion/garlic recipe is fairly simple and is a refreshing treat for Bhindi lovers/non-lovers alike. You can either pan fry the Bhindi slices or Microwave or air fry till crisp.
Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.
If you like this recipe, you can also try other Raita recipes such as
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Cast Iron Shallow Frying Pan, Glass Mixing Bowl, Tadka Pan (Seasoning Pan)
Cooks in 15 M
Total in 30 M
To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices. Add some salt and half of the chilli powder.
Microwave (in batches) for 5 to 6 minutes on high till crisp. Stir at 1 minute interval so that they cook evenly.
Alternatively you can pan fry of air fry the slices till crisp. Cool it down.
In a mixing bowl add the curd. Add little salt, sugar, groundnut powder, chaat masala and mix.
In a small wok/pan, heat oil. Add the mustard seeds, cumin seeds, red chilli powder and hing.
Add the crisp okras in the curd and pour the tempering on the curd. The raita is ready to be served.
Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.