Bhindi Raita, also known as Okra Raita (Vendakkai Raita), is a popular yogurt-based Indian side dish comprised of yogurt, bhindi or okra (lady's finger), and spices. This Indian Yogurt Dip is a refreshing and cooling dish often served with various types of Indian meals including biryani, pulao, kebabs, etc.
Always include raita into your summer meals to enjoy the season's flavors while staying refreshed and cool.
You can make raita with a wide range of vegetables like cucumbers, tomatoes, onions, mint, and even fruits like pomegranate to add a touch of sweetness.
Bhindi raita has a unique blend of flavors and textures, with slightly crispy okra chunks contrasted with the creamy yogurt.
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Why Should You Make Bhindi Raita?
This Bhindi Raita Recipe is
- Easy-to-prepare
- Made with few ingredients
- Ready in under 30 minutes
- A yogurt-based condiment that goes well with spicy meals
Ingredients
Yogurt: This is the primary ingredient of the raita. The yogurt in raita gives a cooling effect and helps balance out the heat from spicy dishes. I always use homemade yogurt or curd for any raita preparation.
Bhindi/Okra: Okra, also known as Lady's finger, is a summer vegetable high in fiber, antioxidants, and minerals. It aids in blood sugar regulation, boosts heart health, helps in weight loss, and many other benefits.
Spice Powders: I have used red chilli powder, chaat masala powder, black salt, salt, roasted cumin powder, etc.
Whole Spices: Black mustard seeds, dry red chilli, etc.
Others: Vegetable oil, curry leaves, green chilli (optional)
Instructions
Unlike other raita recipes, bhindi raita requires some cooking. Follow step-by-step instructions to learn this refreshing summer recipe.
Wash the okra (bhindi) thoroughly, pat dry and then cut them into one inch size.
Heat oil in a pan. Sauté the okra pieces with salt until it becomes crisp and slightly browned. Remove from the pan and set aside to cool.
Meanwhile, whisk yogurt in a bowl until smooth and creamy.
Now add spice powders including red chilli powder, roasted cumin powder, black salt and chaat masala powder to the yogurt. Combine well.
After cooling the sauteed okra, add it to the spice yogurt mixture and gently fold it in.
I prefer tempering the bhindi raita. Hence, heat oil in a small pan. Add mustard seeds, red chilli, and curry leaves and allow them to splutter for a few seconds. Let them sizzle.
Pour the tempered oil mixture over the raita and gently mix it in.
You can garnish it with coriander leaves or mint leaves (optional) and serve it with your favorite meal.
Serving Suggestions
Bhindi raita is a delightful accompaniment that can help balance out the spiciness of curries and other Indian dishes. It pairs well with vegetarian and nonvegetarian.
You can also eat it with any type of flatbread from India, such as roti, naan, paratha, etc.
Substitutions
If you are following vegan diet, then definitely replace yogurt with any vegan yogurt.
Make Ahead & Storage
Though it just takes 30 minutes to prepare bhindi raita, you can prepare ahead by chopping and frying bhindis and after cooling set aside.
You can also store fried bhindi raita in an airtight container and store in the refrigerator for upto 2-3 days.
While making raita just whisk curd with spices and add fried bhindi into it and later temper it with spices and curry leaves.
You can also store left over bhindi raita in an airtight container for a day or two in the refrigerator.
Top tips
- Always recommend to prepare raita with homemade fresh yogurt.
- If the yogurt is excessively thick, mix in a little water to dilute the yogurt.
- Since raita tastes best when served cold, store it in the refrigerator before serving.
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Bhindi Raita
Materials
- 150 gms Bhindi (Okra) cut into 1 inch size
- 1½ cup Yogurt
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Black Salt
- ½ teaspoon Chaat Masala Powder
- ½ teaspoon Mustard Seeds
- 3 tablespoon Vegetable Oil
- 7-8 no Curry Leaves
- 1-2 no Dry Red Chilli
- Salt to taste
Instructions
- Wash and pat dry the okra (bhindi) before cutting it into one-inch pieces.
- In a pan, heat the oil. Cook the okra with salt until it is crisp and slightly browned. Set aside to cool after removing from the pan.
- Meanwhile, whisk the yogurt in a mixing bowl until smooth and creamy.
- Now season the yogurt with spice powders such as chaat masala, red chili powder, roasted cumin powder, and black salt. Mix thoroughly.
- Next carefully fold sauteed okra into the spice-yogurt mixture.
- For tempering bhindi raita, heat the oil in a small saucepan. Allow the mustard seeds, red chili, and curry leaves to sputter for a few seconds.
- Pour the tempered oil mixture over the raita and mix gently.
- Garnish with coriander or mint leaves and serve with meal.
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