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.
yum sounds awesome, thank you!!
Made this today…really surprising taste and texture..loved the crunchy meets cool taste.
Wonderful receipe…can we grill the bhindi insted of cooking on slow flame?
Always wondered how this is done.. now have to try this 🙂
you make things look yummilicious 🙂
Wonderful recipe Hetal and Anuja…Thanks a lot. Keep it going!!!!
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…
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!
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!
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!
Hi ladies!!
How long does it approx take for the bhindi to cook down to the brown color? Thanks fr your wonderful recipes..
Amazing recipe..can’t wait to try this.Thanks once again hetal and anuja..
Hiiieeeeeeee Anuja n Hetal,
Very nice n simple recipe. Thank you..
Helo Anuja n Hetal…..
dirty recipe…….;
Very childish and closeminded comment!
Very chldish and closedminded comment!
hello there
No recipe or food is dirty … kindly do not use such terms …
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…
manjulaskicthen.com has it hope that helps!
Thank you soo much for the link. Have you tried making it?
No, but i have tried some other recipes and they turn out good.
I have tried it..Not sure what your question is…. but it is awesome !!
Thank you Sonia… btw, we were talking about Mohanthal recipe…:)
Very nice receipe never thought of it, cool receipe
Excellent recipe! Never thought one could make bhindi raita like this. Will definitely try it out.
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 …. 😉
can u please post recipe for Minestrone Soup ( vegetarian)?
Appreciate all your efforts.
Thanks
Hi,
Nice recipe but I was wondering if there is any nutritional value left after we cook Bhindi to this extent?
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
Hmm…very simple recipe !! Will definitely try it. Thanks for all the great recipes that you are showing.
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.