Garam Masala Tuesdays: Bhindi Raita
 
Prep time
Cook time
Total time
 
Bhindi or okra is roasted and then mixed in a spiced, thinned down yogurt and then topped with a mustard seed, curry leaf and red chilli tempering.
Author:
Recipe type: side dish
Cuisine: Indian, gluten free
Serves: 2-3
Ingredients
  • 1 cup bhindi (okra), washed, drained, dried and chopped into small pieces (Its very important for the okra to be dry, else when you cut it, the okra will be very slimy. You can also put it on a paper towel to let dry)
  • 1 cup yogurt ( I used greek yogurt)
  • ½ cup water (you might need more or less depending on how thick your yogurt is)
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tsp roasted cumin powder
  • ½ tsp black salt (kala namak), or to taste (if you can't find black salt, regular salt would do)
for the tempering:
  • 1-2 tbsp oil (I used a bit of coconut oil mixed with normal vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • few dried red chillies
  • a bunch of curry leaves (kadi pata)
Instructions
  1. Stir yogurt with black salt and roasted cumin powder. Add in water to thin it down a bit. Leave to chill in fridge.
  2. Preheat grill to medium setting.
  3. Mix the okra with chilli powder, turmeric and oil in bowl. Grill for 8-10 min until sizzling and crispy. (You can also fry the okra but this a healthier option. I have also realized the resulting okra can be used as a dish itself and served with chappati too.)
  4. Add in yogurt.
  5. Heat oil in a small pan on medium heat. Once the oil is hot, add in mustard seeds. Let them sizzle. Add in urad dal, dried red chillies and curry leaves and let sizzle for a few seconds. Pour over the bhindi raita. Garnish with some more roasted cumin powder
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/11/garam-masala-tuesdays-bhindi-raita/