BHINDI RAITA / FRIED OKRA IN YOGHURT

BHINDI RAITA / FRIED OKRA IN YOGHURT
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DifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 mins
Yields3 Servings

Ingredients

 150 g Okra/Bhindi/Vendakya – finely sliced into round pieces
 1 medium Onion – thinly sliced
 2 Garlic pods – sliced
 3 Curry leaves
 2 Green chili – sliced
 1 Whole red chili
 2 cups Yoghurt (not sour)
 Oil for frying
 Salt to taste
Directions in a nutshell
 Heat oil in a pan, fry the okra till crisp and transfer into a bowl. Do not close it with a lid or crowd them as it will turn soggy.
 In the same pan, fry the onion, garlic, green chili, curry leaves and whole red chili till crisp.
 Remove from heat and mix alongwith the okra. Add salt to taste.
 Now add the thick yoghurt and mix well. Garnish with coriander leaves
 Serve with steamed rice and pickle for a yummy uncomplicated meal!

Directions

1

This is one of the vegetarian dishes that I learnt from him. It is one of those simple, quick sides that never let you down. Every time I make this for guests, it is guaranteed to be a hit. Yesterday I made this as I had a bit of Bhindi/Okra in my refrigerator and this is such a yummy way to make use of a little leftover Okra. I have explained method to select good Okras here..

2

My father-in-law originally uses Bitter-gourd / Karela in this recipe. It tastes brilliant as the bitter-gourd is deep fried and mixed with yoghurt; it loses most of its bitter taste. When I first substituted Bhindi / Okra in this recipe, I was thrilled with the result. You need some onion, garlic, curry leaves, green chilies, and whole red chili.

3

All the ingredients are deep fried till crisp.

4

The fried ingredients are then added to yoghurt. This goes well with just about any combination of Indian food. Or simply serve with hot steamed rice and enjoy!

Ingredients

 150 g Okra/Bhindi/Vendakya – finely sliced into round pieces
 1 medium Onion – thinly sliced
 2 Garlic pods – sliced
 3 Curry leaves
 2 Green chili – sliced
 1 Whole red chili
 2 cups Yoghurt (not sour)
 Oil for frying
 Salt to taste
Directions in a nutshell
 Heat oil in a pan, fry the okra till crisp and transfer into a bowl. Do not close it with a lid or crowd them as it will turn soggy.
 In the same pan, fry the onion, garlic, green chili, curry leaves and whole red chili till crisp.
 Remove from heat and mix alongwith the okra. Add salt to taste.
 Now add the thick yoghurt and mix well. Garnish with coriander leaves
 Serve with steamed rice and pickle for a yummy uncomplicated meal!

Directions

1

This is one of the vegetarian dishes that I learnt from him. It is one of those simple, quick sides that never let you down. Every time I make this for guests, it is guaranteed to be a hit. Yesterday I made this as I had a bit of Bhindi/Okra in my refrigerator and this is such a yummy way to make use of a little leftover Okra. I have explained method to select good Okras here..

2

My father-in-law originally uses Bitter-gourd / Karela in this recipe. It tastes brilliant as the bitter-gourd is deep fried and mixed with yoghurt; it loses most of its bitter taste. When I first substituted Bhindi / Okra in this recipe, I was thrilled with the result. You need some onion, garlic, curry leaves, green chilies, and whole red chili.

3

All the ingredients are deep fried till crisp.

4

The fried ingredients are then added to yoghurt. This goes well with just about any combination of Indian food. Or simply serve with hot steamed rice and enjoy!

Notes

BHINDI RAITA / FRIED OKRA IN YOGHURT
IngredientsDirections

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