Bhindi Raita Recipe
Bhindi Raita is a delightful and flavorful side dish that combines the earthy taste of roasted okra with the creamy richness of yogurt. This raita makes an excellent accompaniment to a variety of Indian meals, offering a perfect balance of textures and flavors. The crispy okra, sautéed in a tangy, spiced yogurt mixture, brings a satisfying crunch to every bite, making it a popular choice for family gatherings and everyday meals. Whether you serve it with rice or bread, this dish adds a refreshing contrast to your main course.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ladyfinger (Okra) | 250 grams, cleaned, knotted from the bottom side, and then cut into small round pieces |
| Oil | 2 tbsp |
| Hung Curd | 3/4 cup |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds | 1/2 tsp |
| Red Chili Powder | 2 tsp |
| Peanut Powder (Roasted) | 1/2 tbsp |
| Chaat Masala Powder | 1/2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Sugar | 1 tsp |
| Salt | According to taste |
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
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Prepare the Okra: Start by placing the ladyfinger (okra) pieces in a bowl. Add 2 tablespoons of oil, a pinch of salt, and the red chili powder. Toss everything together so that the okra is well-coated with the seasoning.
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Microwave Method: Transfer the seasoned okra mixture to a microwave-safe dish. Microwave it on high for 5 to 6 minutes, stirring every 1–2 minutes to ensure the okra cooks evenly without burning. Keep a close eye on the dish as it cooks until the okra turns crispy and slightly hardened. Once done, set it aside to cool.
Alternatively, you can fry the okra in a pan by heating oil over medium heat and sautéing the okra until it turns crispy.
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Prepare the Yogurt Mixture: In a separate bowl, whisk the hung curd until smooth. Add salt, roasted peanut powder, cumin seeds, red chili powder, and asafoetida to the curd, mixing well to combine all the ingredients. Taste and adjust seasoning if necessary.
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Tempering the Spices: In a small tempering pan, heat 2 tablespoons of oil over medium heat. Once hot, add mustard seeds and cumin seeds. Let them crackle for a few seconds. Then, add the red chili powder and asafoetida, allowing the spices to release their aroma.
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Combine the Okra and Yogurt: Add the crispy okra to the tempering pan and sauté it for a few seconds. Then, immediately pour the tempered spices over the yogurt mixture. Stir gently to combine the okra with the spiced yogurt.
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Final Touches: Taste the raita and add sugar to balance the flavors, adjusting salt as per your preference. Stir everything together and serve chilled or at room temperature.
Serving Suggestions:
This Bhindi Raita pairs wonderfully with Garlic Daal, Sev Tomato Sabzi, and Phulkas for a complete and satisfying Indian meal. It can also be served alongside rice dishes or as a refreshing side to grilled meats and curries.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120-140 kcal |
| Protein | 4-5 grams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3-4 grams |
| Fat | 8 grams |
| Sodium | 200-250 mg |
| Sugars | 3 grams |
Note: This recipe is vegetarian, low in calories, and rich in fiber. The combination of yogurt and okra makes it a perfect addition to any meal, offering both flavor and nutritional benefits. Whether you’re looking to add more vegetables to your diet or simply enjoy a new twist on your traditional raita, this Bhindi Raita is sure to impress!
