Bhindi Raita Recipe – Okra Yoghurt Dip
Add Preferred SourceTempered yogurt, with delicious crispy okra, chili, and spices, bhindi raita is the perfect side dish for your Indian meal. When we were in India, we loved the variations in the different raitas and, being Indian food lovers, we couldn’t resist creating our own take on the delicious bhindi raita.
Why you’ll love this delicious raita recipe
- It’s bursting full of Indian flavors, this fried bhindi, spiced okra tastes so good.
- There’s little preparation time involved.
- It’s the perfect accompaniment for your Indian meal or as part of a thali meal.
- It’s 100% vegetarian and can easily be made vegan.
If you’ve never tried okra raita before then you’re in for a real treat. The spiced yogurt mixture with thin crispy okra is just a taste that all Indian food lovers should try. It’s good, really good.
How to make bhindi raita with step-by-step instructions
Making our delicious bhindi raita recipe is easy if you follow our simple instructions.
Heat vegetable oil in a large pan or wok, and then add green chili and okra and fry until they are crispy.
Remove your pan from the heat and let the crispy bhindi cool.
Add yogurt to a mixing bowl and whisk until it’s smooth.
Now, add your crispy bhindi (fried okra) to the bowl, followed by salt, roasted cumin powder, chaat masala, and red chili powder, stir to combine, and set aside.
Now, heat oil in a pan and fry your mustard seeds, cumin seeds, hing (asafoetida), and dried red chili’s, once you hear the crackle of the seeds, remove from the heat and pour the tempering over your raita.
Serve as part of a larger Indian meal and enjoy!
Equipment
Ingredients
For the okra
- 2 teaspoons vegetable oil
- 2 teaspoons green chili thinly sliced
- 7 ounces okra (bhindi) washed and cut into small slices
- 8 ounces plain yogurt
- Salt to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon Chaat masala
- 1 teaspoon red chili powder
For the tempuring (topping)
- 1 tablespoon vegetable oil
- ½ teaspoons mustard seed
- ½ teaspoons cumin seeds
- ¼ teaspoons Hing (asafoetida)
- 2 dried red chilis
Instructions
For the okra
- Heat vegetable oil in a large pan or wok, and then add green chili and okra and fry until they are crispy. Remove your pan from the heat and let the crispy bhindi cool. Add yogurt to a mixing bowl and whisk until it's smooth. Now, add your crispy bhindi (fried okra) to the bowl, followed by salt, roasted cumin powder, chaat masala, and red chili powder, stir to combine, and set aside.2 teaspoons vegetable oil, 2 teaspoons green chili, 7 ounces okra (bhindi), 8 ounces plain yogurt, Salt, 1 teaspoon roasted cumin powder, 1 teaspoon Chaat masala, 1 teaspoon red chili powder
For the tempering (topping)
- Now, heat oil in a pan and fry your mustard seeds, cumin seeds, hing (asafoetida), and dried red chili's, once you hear the crackle of the seeds, remove from the heat and pour the tempering over your raita. Serve as part of a larger Indian meal and enjoy!1 tablespoon vegetable oil, ½ teaspoons mustard seed, ½ teaspoons cumin seeds, ¼ teaspoons Hing (asafoetida), 2 dried red chilis
Notes
- Making ahead?
Mix the yogurt and the spices together, make your thin slices of fried bhindi but don’t add it until you are ready to eat, this will give you crispy okra raita, if you add them and leave them, they will become soft
Nutrition
What is a raita?
Raita is a very popular Indian side dish made from fresh curd, plain yogurt, and can be made with a variety of different vegetables and spices.
Probably the most well-known raita is simple cucumber raita.
What is bhindi or okra?
Okra originated from Africa, it’s a vegetable that’s widely used in Indian, Caribbean, Cajun, and Creole cuisines.
When we first came across it in Southern India, we were told that we were going to be served a dish that contained lovely ‘ladies fingers’ which is how they are widely known as in India. They are also known as bhindi.
They are a long-tapered shape, not too dissimilar to ladies’ fingers, but they are green.
You’ll use them in raitas, curries, gumbos and stews, they are the type of vegetable that hasn’t got a strong flavor of its own, so is infused by the spices and flavors it’s cooked in.
It’s quite delicious although it splits opinions, some love it, some hate it.
Often the reason people hate it is because the seed pods have almost a sliminess about them.
While it doesn’t have a strong flavor, it’s got a grassy type of flavor.
What can I serve bhindi raita with?
Bhindi raita is usually served as a side dish to a main meal or part of a thali.
It goes very well with our paneer jalfrezi, saag aloo, pilau rice, and cauliflower dal.
But if we’re being totally honest, we could just grab a roti, papadums (I know, I know, that’s a British thing), or some fresh vegetables and sit down and polish a whole bowl off without anything else!
How do I store it?
Our bhindi raita recipe will store in the fridge when covered for up to 3 days, however, the okra will soften.
If you’re making it ahead, follow the recipe to the point of adding the okra, then add it when you are ready to eat it.
Recipe notes and tips
- Making ahead?
Mix the yogurt and the spices together, make your thin slices of fried bhindi but don’t add it until you are ready to eat, this will give you a crispy okra raita, if you add them and leave them, they will become soft.
We hope that you enjoy making and eating our bhindi raita recipe and would love to hear how you got on with it.
Please leave a comment below and feel free to ask any questions that you may have.
More vegetarian Indian-inspired recipes for you to try
If you love our bhindi raita recipe, then why not try out these tasty Indian side dishes? Boondi raita, dum aloo, aloo gobi, saag aloo, and aloo tikki.
You may also like…
Lemon Pasta
Tender spaghetti in a bright lemony sauce with softened garlic, sweet onion, Parmesan, and freshly cracked pepper. Light, fresh, and the kind of pasta bowl you will find yourself craving all week.
Sweet Potato Soup
Warmly spiced broth loaded with tender sweet potatoes, soft carrots, and wilted spinach, topped with crunchy roasted pumpkin seeds. The kind of cozy soup that warms you all the way through.
