Bhindi Raita Recipe (Okra Salad)
This delightful Bhindi Raita, or Okra Salad, offers a refreshing twist to your meal, combining the crunch of crispy okra with the creaminess of hung curd, creating a perfect balance of flavors. It’s an ideal accompaniment to roti or rice, adding a touch of nutrition and taste to your everyday dining experience. With its unique blend of spices and the distinct taste of okra, this recipe is sure to become a favorite at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) – cleaned | 250 grams |
| Hung Curd (Greek Yogurt) – whisked | 3/4 cup |
| Sunflower Oil | 2 tablespoons |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Red Chilli powder | 2 teaspoons |
| Groundnut powder – roasted | 1/2 tablespoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
Preparation Time
| Item | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
Cuisine & Course
| Cuisine | Course | Diet |
|---|---|---|
| Indian | Side Dish | Vegetarian |
Instructions
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Prepare the Okra: Begin by preparing the bhindi (okra). In a mixing bowl, combine 1-1/2 tablespoons of sunflower oil with the cleaned okra, rubbing lightly to ensure the slices are evenly coated. Season with a pinch of salt and half of the red chilli powder to enhance the flavor.
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Cook the Okra: For cooking, you have two options:
- Microwave Method: Place the seasoned okra in a microwave-safe dish and microwave in batches for about 5 to 6 minutes on high. Stir the okra at one-minute intervals to ensure even cooking until they become crisp.
- Pan Frying or Air Frying: Alternatively, you can pan fry or air fry the okra slices until they are crispy. Once cooked, allow the okra to cool down.
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Prepare the Raita Base: In a separate mixing bowl, add the whisked hung curd (Greek yogurt). Season it with a little salt, sugar, roasted groundnut powder, and chaat masala. Mix well until all ingredients are incorporated.
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Temper the Spices: In a small wok or frying pan, heat the remaining sunflower oil over medium heat. Add the mustard seeds and cumin seeds to the hot oil. Once they begin to splutter, carefully add the remaining red chilli powder and asafoetida (hing) for an aromatic touch.
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Combine: Add the crisped okra to the seasoned curd mixture, ensuring it’s well coated. Pour the tempered spices over the curd and okra mixture, mixing gently to combine all the flavors without breaking the okra.
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Serve: Your Bhindi Raita is now ready to be enjoyed! Serve it alongside roti or rice and a dish of Panchmel Dal for a wholesome, light everyday meal.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Fat | 5 g |
This Bhindi Raita recipe is not only a feast for the taste buds but also a healthy addition to your meals. With the goodness of yogurt and the crunchiness of okra, it’s a delightful way to enjoy a variety of flavors while adhering to a vegetarian diet. Enjoy this vibrant dish at your next family meal or gathering, and watch it disappear quickly!
