OKRA (BHINDI) DIP/ RAITA
A delicious combination of spiced bhindi (okra) with fresh creamy yogurt. Great accompaniment for Biryani or even to have with pita bread.
This recipe is about trust. Because I know okra can be a tough sell. I get it. And I'm not going to tell you that this Okra (Bhindi) dip taste like French fries or anything else — they taste like okra. Which I happen to love. It is a soothing accompaniment which has this beautiful fusion of bhindi, chilli which is then mixed up with fresh curd.
I doubt if there's any one out there who dislikes Okra or Lady's finger or our very own Bhindi. I haven't met many! It's a vegetable that is universally known, commonly accepted with grace and love in many cuisines worldwide. And in Desi homes, it makes a prominence with no compromises. Be it in India or Pakistan, it's a common vegetable you'll find in most of our homes.
In case if you are bored of the usual bhindi ki sabzi that you keep making for lunch, then definitely try this recipe for a change because you are definitely going to like it for sure! Here’s how to make Bhindi Ka Raita at home within no time:
INGREDIENTS:
4 tablespoons vegetable oil
1 medium onion finely sliced
10 curry leaves
250 grams okra, (bhindi), top and tail cut off, sliced into ¼-inch rounds
1⁄2 teaspoon salt, or to taste
6-7 dry red chilli balls
1 tsp cumin seeds
1 tsp Fenugreek seeds
1/2 step Haldii
1 1⁄4 cups yogurt
1 coriander leaves, small bunch
Chaat masala to garnish
COOKING METHOD
In a small kadhai or wok, add oil over medium heat. Once hot, slide in sliced onion and stir to coat with oil. Add curry leaves, cumin seeds, haldii, salt, red chilli balls and fenugreek seeds.. Stir continuously and vigorously, ensuring that the spices do not burn and till onion has softened and lightly browned around the edges, about 3 minutes.
Toss in sliced okra (bhindi) and mix to coat with masala. Stir well, scraping the bottom of the pan. Reduce heat to low and add 2 tablespoons water to deglaze pan. Cover and cook, stirring occasionally till the okra (bhindi) is cooked through, about 6 minutes. Remove lid and cook uncovered for another 2 to 3 minutes.
Remove from heat and transfer to a serving bowl. Pour in the yogurt and mix well. Check seasoning, adding salt if needed. Garnish with coriander leaves and chaat masala...serve hot, or chill in the refrigerator for 30 minutes and serve cold.
