Okra Yogurt Dip :: Bhindi ka Raita :: Ladyfinger Raita

Okra a.k.a. Lady finger is one of my favourite vegetables. I can have it anytime, though S doesn’t like it much due to its slimy nature. And he certainly doesn’t like it when I ask him to chop Okra so I could finish with other kitchen chores. It’s a bit of work sometimes with Okra since I have to plan it ahead. Like I wash it and keep aside to dry off one day and then chop it off the next day so  the sliminess could be avoided partially. This process really helps since if you make Okra quickly just after washing it and its still wet, the end result will be super slimy and you might not enjoy it at all.

I have posted a few recipes with Okra on my blog, but they were all very old and I have half way trhough updating them with cleaner pictures. I was supposed to post this one after am done with that, but looking at my crazy schedule and extra ordinary organisation methods I don’t think its possible for the next month at least. So I couldn’t resist posting this recipe which is one of my favourite among Raitas

One could easily get repelled with even the name of it though. The first time I prepared it, S made a grumble and refused to even touch it. he just couldn’t picture the idea of having slimy Okra with yoghurt. So I had to feed it to him with a different name “Dahi Bhindi” calling it as a vegetable and not as a raita. He was happy to have this new “sabzi” with Biryani as it happened. And I was content with just  one bowl full of this raita on its own for my dinner. Whatever you may like to call it, it’s a winner when it comes to nutrition and taste. Do try it for sure if you like Okra and you haven’t had this one before.

In Southern part of India this raita is named as Vendakka Pachdi. People usually temper it with oil and mustard seeds, but I don’t use it often because of the oil being used in shallow frying okra as well. So I simply sprinkle the home made Raita Masala on top which tastes amazing. I have given the ingredient list below for the same

Prep Time: 10-12 minutes

Cooking Time: 2-3 minutes

Serves: 3-4 people

Cuisine:-  North Indian

Spice Level:   Mild 

Recipe Level:  Easy

Shelf Life: Up to 1 hour at room temperature, up to 2 hours in the Fridge

Serving Suggestion: With Spicy rice dishes like Biryani, Pilaf etc.

Nutritional Facts:- Cooling, Rich in iron, Folic Acid, Vitamins and Pro-biotics.

What you need?

• 10-12 okra pieces – bhindi / lady finger
• 1 ½ cup yogurt – dahi / curd
• 2 tbsp Oil
• ½ tsp dry mango powder – amchoor powder / khatayi
• 1 tsp Salt  - or to taste
• A few sprigs of coriander leaves / cilantro – chopped roughly

To temper : ( Raita Masala )

• 1 tsp cumin seeds
• ½ tsp black pepper powder – kali mirch
• ½ tsp of red chili powder ( optional )
• ½ tsp black salt – kala namak

Method:

• Wash and clean okra well, wipe it off with a paper towel and keep aside for half an hour until it dries up completely. I usually keep it inside the fridge after washing and use it the next day for any preparation
• When its dry enough, chop off the head and tail and cut into small pieces.
• Heat oil in a wide pan, and shallow fry these pieces on  medium flame until they are crispy and slightly brown but not burnt. Sprinkle dry mango powder and mix well, fry for another minute or so and turn off the flame.
• Now, whisk the yogurt in a mixing bowl. Add coriander leaves and salt to it, mix
• Add the fried okra pieces to the yoghurt and gently fold, do not mix rigorously or it will get all soggy

Prepare the Raita masala to sprinkle on top :

• Heat a griddle, throw in cumin seeds and roast dry for 1-2 minutes till it releases the aroma. Transfer then onto a wooden surface ( chakla ) and crush with the help of a rolling pin ( belan)
• Add the remaining spices ( black salt, black pepper powder and red chili powder ) to this crushed cumin and sprinkle on top of the Raita
• Serve immediately before the okra gets all soggy and drown at the bottom of the yogurt bowl. 

Some Notes:

• Adding Black Salt is optional, but it really enhances the flavor many fold. Trust me on this ! 
• Do not keep this Raita at Room temperature for long, since once the Okra soaks the moisture, it will get soggy and wont taste that good. Have it all till its crunchy and fresh. 
• Its recommended to use chilled yogurt. If you prepare this raita and keep it in Fridge for chilling, the onion will start stinking and okra will get soggy in a short while. It wont taste good, so prepare and serve it fresh