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Today, what we are talking about is a side dish that can serve as the humble companion of Biryani. As we all must have experienced that no matter how delicious biryani or pulao we make, the raita is something which is always remembered later. There are many types of raita, but the main ingredient we are choosing today is bhindi or okra.
Bhindi raita is a perfect side dish for someone who loves the taste of bhindi and always looks for yogurt to complement their meal.
The sliced bhindi is fried and added to a mixture of spicy curd with common spices like fennel seeds, chilli powder and coriander leaves. There’s no major cooking involved when it comes to making bhindi raita. The preparation is also super easy, follow the recipe to make this at home.
Ingredients
Oil for frying
500 grams curd
125 grams bhindi
pinch of asafoetida powder
½ tsp red chilli powder
½ tsp roasted fennel seeds powder
salt to taste
3 green chilies ( finely chopped )
2 tbsp coriander leaves finely chopped
Method
- Cut bhindi into slices.
- Heat the oil in the frying pan. In batches, we need to fry the bindi until crispy.
- It will take a few minutes for bhindi to get completely crunchy. Remove it from the oil with a spoon. Fry other batches as well.
- Add curd in a pot and whisk it using a hand mixer. Add fennel powder, red pepper powder, asafoetida powder, salt to taste, chilli powder and chopped coriander leaves. Add fried bhindi to the curd and mix well.
- Your bhindi raita is ready. But wait, before serving, keep it in the refrigerator for some time.
- Cool bhindi raita always tastes better with Biryani and Pulao.
Don’t forget to make this raita next time you cook biryani at home.
