Okra Raita is a delicious salad with a yogurt base. This bhendi raita
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
2 cups okra, cut into 1/4-inch pieces
3 cups plain yogurt
6-7 tsp vegetable oil
Salt to taste
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
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.
In a medium bowl, add some salt to the yogurt.
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.
Add the okra to the seasoned yogurt just before
Serve the okra raita with roti or rice.
You can also deep-fry the okra, drain on a paper towel, and add to the