RECIPE :
Ingredients

  • 15 tender Lady’sfinger(bhindi) cut into thin roundels
  • Approximately 2 to 3 tbsp oil to stir fry the bhindi
  • 1 cup curds
  • A pinch of black salt (Optional. It gives a nice tang to the raita)
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp red chilli powder 
  • Salt to taste
  • 2 to 3 tbsp Oil to stir fry the bhindi
  • Tempering
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 dry red chilli, deseeded and slit 

METHOD :

  • Wash the lady’s finger and pat dry totally. There should be no moisture. Cut the lady’s finger into thin roundels. In a nonstick pan stir fry bhindi in oil in batches till crisp. Remove and drain on absorbent paper and let it cool.
  • Mix whisked curds, half the cumin powder mentioned and half the red chilli powder, salt and black salt(optional) in a mixing bowl. Transfer into a serving bowl and add the crisp bhindi, mix well.
  • Garnish with a few crisp bhindi and sprinkle roasted cumin powder and chilli powder.
  • In a nonstick seasoning pan heat oil,add mustard seeds,when they splutter add dry red chilly, saute and pour the seasoning over the raita.
  • Serve raita immediately along with roti,side dish or with pulaos,biryani

NOTE:

  • Prepaing the raita just before serving, will keep the stir fried bhindi crisp. If not they’ll become soft.
  • Completely dry the bhindi before cutting and use a dry knife to cut it,the bhindi wont imaprt lot of stickiness.
  • Stir frying the bhindi in oil also gives crisp bhindi just like deep fried bhindi.
  • Always use fresh curds to prepare raita.