For all of the Foodies, ( Particularly from South Asia) , Raita is no stranger to us. It is a curd based accompaniment of Biriyani or Pulao or even with roti . There are many flavors of Raita namely, jeera ( cumin) , cucumber , potato etc. However the dish which I am about to present today is called as Bhindi ( Okra ) raita. The veggie which forms the central part is Fried Okra.
Not to mention that I love okra in any form even boiled ! Yes we Bengalis have it as a Bhindi Bhate. In which 4-5 bhindis /okra is boiled in the same water in which the rice is cooked. Thereby drives the name Even in this you can find different variations like Alu Bhate, Kumro Bhate. Will tell you the details in another post. Will wait for your feedback.
1 cup plain Yogurt
250 gms fresh young Okra (bhindi)
Vegetable oil for frying Okra
Salt to taste
2 tsp Chana dal
1 Whole red chilly
1/2 tsp Kashmiri red chilly
1/2 tsp Red chilly powder
1/2 tsp Mustard seeds
1/4 tsp Ginger, finely chopped
Pinch of asafoetida (hing)
Few curry leaves
Few Coriander leaves, finely chopped
Salt to taste
Wash okra and pat dry with paper towel. Cut off the crown and snip of the tail a little bit, slice into 1/2 inch rounds. Heat oil in a large pan and fry okra with little salt and turmeric over medium flame till light brown and crisp. Remove and cool completely.
In a bowl beat yogurt, chilly powder and salt together. Just prior to serving, mix crispy okras with the yogurt and prepare the seasoning. Heat 3 tsp oil in a tadka pan, add chana dal and fry for few seconds, when it starts to turn light golden add whole red chilly and mustard seeds. When the seeds starts to splutter add ginger , kashmiri red powder, hing and curry leaves. Fry for few seconds and pour over yogurt. Serve this immediately with flavoured rice dishes.