Bhindi Raita Recipe (Okra Salad)

Name: Bhindi Raita Recipe (Okra Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 250 grams Bhindi (Lady Finger/Okra) cleaned, ends removed and sliced; 3/4 cup Hung Curd (Greek Yogurt) whisked; 2 tablespoons Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); 2 teaspoon Red Chilli powder; 1/2 tablespoon Groundnut powder roasted; 1/2 teaspoon Chaat Masala Powder; 1/4 teaspoon Asafoetida (hing); 1 teaspoon Sugar; null Salt to taste

Madhuli Ajay

November 9, 2016

3660 Ratings

Time:Prep: 15 M|Cook: 15 M|Total: 30 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Indian

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

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

Ingredients

250 grams Bhindi (Lady Finger/Okra), cleaned, ends removed and sliced

3/4 cup Hung Curd (Greek Yogurt), whisked

2 tablespoons Oil

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/2 teaspoon Cumin seeds (Jeera)

2 teaspoon Red Chilli powder

1/2 tablespoon Groundnut powder, roasted

1/2 teaspoon Chaat Masala Powder

1/4 teaspoon Asafoetida (hing)

1 teaspoon Sugar

Salt, to taste

Instructions for Bhindi Raita Recipe (Okra Salad)

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.