Okra Raita

Okra Raita is a delicious salad with a yogurt base. This bhendi raita goes very well with lentil curries, dry vegetable curries, and lentil chutneys like toor dal chutney and roasted moong dal chutney. You can also serve this okra raita as a dip for chips.

Servings: 2-4
Cooking Time: 10 minutes

Ingredients

• 2 cups okra, cut into 1/4-inch pieces
• 3 cups plain yogurt
• 6-7 tsp vegetable oil
• Salt to taste

For Seasoning

• 2 tsp vegetable oil
• 1 1/2 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 2-3 red chillies, cut into a couple pieces or 1 tsp red chilli powder (adjust to taste)
• 4-5 curry leaves

Preparation

1. Heat 6-7 tsp oil in a medium-sized non-stick skillet. Add the cut okra and some salt, and saute on medium-high heat until the okra is cooked and nicely browned (the darker, the better). Remove on a plate and let cool.
2. In a medium bowl, add some salt to the yogurt.
3. Heat oil in a small pan for seasoning. Add urad dal and fry for a few seconds. As the dal starts to brown, add the mustard seeds. As the seeds start to pop, add the red chilli pieces and fry until brown, (or if adding chilli powder, fry for a second) and then add curry leaves. Fry for 2 seconds and pour over the yogurt.
4. Add the okra to the seasoned yogurt just before serving.
5. Serve the okra raita with roti or rice.

Cooking Tip

You can also deep-fry the okra, drain on a paper towel, and add to the yogurt.

Category: Salads and Raitas - Members, Salads and Raitas - No-Onion No-Garlic - Members