Okra Raita is a refreshing Indian side dish made with crispy sautéed okra (bhindi) mixed into creamy, spiced yogurt. It's a cooling accompaniment to spicy meals, offering a delicious blend of textures and flavors.
Okra Raita
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Category
Indian Food
Cuisine
Indian
Servings
2-4
Prep Time
15 minutes
Ingredients
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2 teaspoons ghee or neutral oil
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7 oz okra, thinly sliced, cut at an angle
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1 green chili, finely chopped
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Pinch of salt
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1 teaspoon ground cumin
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1 teaspoon chat masala
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½ teaspoon red chili powder
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1 tablespoon ghee
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½ teaspoon mustard seeds
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½ teaspoon urad dal
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½ teaspoon cumin seeds
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¼ teaspoon hing (asafoetida)
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1 dried red chili
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1 cup plain yogurt
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Chopped cilantro for topping
Crispy Okra
For the tempering
Other ingredients
Directions
Crispy Okra
Wash and dry okra and slice okra at an angle so it gets crispy.
In a bowl, add your sliced okra, green chili and spices.
In a medium skillet, heat ghee. Add seasoned okra and fry until okra is crispy. Cooking okra over high heat from the start helps minimize its slimy texture. Cook for about 10 minutes.
Once okra is browned and crispy, remove it to a plate. You will add the okra to the yogurt only when you are ready to serve it so the okra stays crispy.
Tempering
While the okra is frying, add your tempering ingredients to a pan and heat until mustard seeds splatter. Remove from heat.
When ready to serve
In a bowl, add yogurt and crispy okra (save some okra for topping the yogurt. Pour the tempering spices over the top, along with some of the saved okra and chopped cilantro.
Stir mixture together and serve.
Recipe Note
Serve with rice or your favorite Indian dish.
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