Bhindi (Okra) Raita

Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination.

Prep Time: 20 min.
Cook Time: 25 min.
Serves: 4 – 6

Ingredients:

Bhindi /Okra – 1 lb
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Chaat Masala – 1 tsp or to taste
Salt – to taste
Red Chili Powder – to taste
Yogurt – 2 cups
Cilantro – few sprigs, chopped fine
Green Chilies – to taste, chopped fine

Method:

1. Wash, wipe and remove the end of the Okra.
2. Using a Food Processor, pulse a few times to chop them.
3. In a wide pan, heat Oil and add Mustard Seeds.
4. Once they pop, add Asafoetida, and the finely chopped Okra.
5. Add Chaat Masala, red Chili Powder and Salt and mix.
6. Reduce heat to a low and cook Okra till it shrinks, gets crunchy and changes color.
7. It will take a while and have patience and keep stirring so there is even cooking.
8. When the Okra gets a dark brown color and it has shrunk quite a bit, it is done.
9. Transfer to a bowl and allow to cool.
10. In a serving bowl, beat the Yogurt and add Salt, Cilantro & Green Chilies and mix.
11. At time of serving, sprinkle or mix in the Okra.

Tips:
1. Store the Yogurt and Okra separately and mix together right before serving so it retains the crunch.
2. If the Okra looses crunch, place in a oven or toaster oven on low heat for a few minutes.

0 thoughts on “Bhindi (Okra) Raita

  1. This dish is ok & I will try it. I am more for the daring ones !!
    Variety is the spice of life so lets carry more recipes…

  2. A simple and a great recipe – my all time favorite side dish!

    The okra thus prepared can also be put in the ‘morekuzhambu’ – as is usually served in that form in Tamil-brahmin marriages in South India. Hopefully it was also served in Mrs. Anuja’s marriage as well!

  3. A simple and a great recipe – my all time favorite side dish!
    The okra thus prepared can also be put in the ‘morekuzhambu’ – as is usually served in that form in Tamil-brahmin marriages in South India. Hopefully it was also served in Mrs. Anuja’s marriage as well!

    1. I know what you mean! In Karntaka we call it majjige-huLi. Okra is roasted, then add a paste made soaked channa dhal, coconut, coriander seeds, green chillies and haldi. Boil this along with the roasted okra. When it cools down, added yogurt and serve it. It tastes excellent with rice!

  4. Hi ladies!!

    How long does it approx take for the bhindi to cook down to the brown color? Thanks fr your wonderful recipes..

  5. Hi Hetal and Anuja,

    Thank you so much for sharing your recipes — “real time-savers!”

    Its a humble request, if you could show Mohanthal recipe, would really appreciate it. Desperately need to learn as my hubby loves it a lot…

  6. Hi Hetal and Anuja

    Such a simple and wonderful recipe. Loved the way the bhindi was cut … didn’t look sticky at all …. and BTW …. WOMEN IN BLACK … gr8 …. 😉

  7. Hi,
    Nice recipe but I was wondering if there is any nutritional value left after we cook Bhindi to this extent?

  8. Hi Hetal and Anuja,

    I am big fan of your recipes … keep trying your recipes on n off. Thanks a lot for sharing your recipes… they are just fab and easy to make. Love your site.

    Can I use frozen bhindi for raita ??This recipe sounds great and will be different form of raita to serve. 🙂

    Thanks
    Shweta

  9. I always bring surplus bhindi. Round 1 is sabji, Round 2 is Raita and Round 3 is sambar or gojju like we refer to it in South India. Bhindi is yummy in all forms.

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